Skillet Sicilian Chicken (Printer-Friendly Version)
Juicy chicken thighs cooked with tomatoes, olives, capers, and herbs in a skillet for bold, authentic flavors.
# Required Ingredients:
→ Protein
01 -
4 boneless, skinless chicken breasts
→ Oils and Fats
02 -
3 tablespoons extra-virgin olive oil, divided
→ Aromatics and Herbs
03 -
2 garlic cloves, finely chopped
04 -
1 tablespoon fresh thyme leaves
05 -
1 teaspoon crushed red pepper flakes
06 -
Torn fresh basil leaves, for serving
→ Liquids
07 -
¾ cup low-sodium chicken broth
08 -
½ cup heavy cream
→ Vegetables and Toppings
09 -
½ cup finely chopped sun-dried tomatoes
→ Cheese
10 -
¼ cup finely grated Parmesan cheese
→ Seasonings
11 -
Kosher salt, to taste
12 -
Freshly ground black pepper, to taste
# Step-by-Step Instructions:
01 -
Heat 2 tablespoons of olive oil in a skillet over medium heat. Season chicken breasts with kosher salt and freshly ground black pepper. Cook for 5 to 6 minutes on each side until golden brown and cooked through. Remove chicken from skillet and set aside.
02 -
Add remaining 1 tablespoon olive oil and chopped garlic to the skillet. Sauté until fragrant, approximately 1 to 2 minutes. Stir in fresh thyme leaves and crushed red pepper flakes, cooking for an additional minute.
03 -
Pour in low-sodium chicken broth and add the finely chopped sun-dried tomatoes. Bring to a simmer and cook for 3 to 4 minutes to allow flavors to meld.
04 -
Stir in heavy cream and grated Parmesan cheese until emulsified and the sauce begins to thicken.
05 -
Return the browned chicken breasts to the skillet. Simmer gently until the sauce thickens further and the chicken is heated through, approximately 3 to 5 minutes.
06 -
Plate the chicken and spoon sauce over the top. Garnish with torn fresh basil leaves and serve immediately.
# Handy Cooking Tips:
01 -
Use a meat thermometer to ensure chicken reaches an internal temperature of 74°C (165°F) for safety.
02 -
Adjust crushed red pepper flakes to taste for desired heat level.