This skillet chicken dish features tender boneless, skinless chicken thighs smothered in a creamy tomato sauce with a hint of spice. A satisfying and flavorful meal ready in no time. 🍽️
- 2 tbsp vegetable oil
- 500 g boneless, skinless chicken thighs
- 1 tsp dried basil
- Salt and black pepper, to taste
- 1 1/2 cups tomato sauce (or canned tomatoes, or tomato passata)
- 1 diced tomato
- 1/2 cup heavy cream
- 1/2 tbsp brown sugar
- 1 tsp chicken broth powder
- 1/2 tsp red chili flakes (optional)
- parsley for garnish
- Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat.
- Cut each chicken thigh in half lengthwise and season with salt and black pepper on both sides.
- Place the chicken in the skillet and sear until golden and cooked through, approximately 5 minutes per side. Transfer to a plate.
- In the same skillet, add 1 tsp dried basil, more salt and pepper if needed, 1/2 tsp red chili flakes (if using), 1 diced tomato, 1/2 tbsp brown sugar, 1 tsp chicken broth powder and 1 1/2 cups tomato sauce. Scrape any browned bits off the bottom of the pan with a wooden spoon.
- Whisk 1/2 cup heavy cream and add it to the skillet. Stir to combine.
- Return the seared chicken thighs back to the pan. Bring the mixture to a low simmer, then reduce the heat to medium-low. Cook for an additional 5 minutes.
- Serve the skillet chicken thighs with creamy tomato sauce hot, garnished with fresh herbs if desired.