Sicilian Skillet Chicken Thighs with Sun-Dried Tomatoes and Buttered Mushrooms

Preheat your oven to 190°C. In a large oven-safe skillet over medium-high heat, heat the oil. Season the chicken generously with salt and pepper. Add the chicken to the skillet and sear, skin-side down, until golden, approximately 4 to 5 minutes per side.

While the chicken is cooking, mince the garlic, finely chop the thyme, dice the sun-dried tomatoes, and grate the parmesan cheese.

Transfer the chicken to a plate and pour off half the fat from the skillet. Return the skillet to medium heat and add the garlic, thyme, and red pepper flakes to taste. Cook until fragrant, approximately 1 minute.

Stir in the stock, cream, sun-dried tomatoes, and parmesan into the skillet, seasoning with more salt. Bring this mixture to a simmer, then return the chicken to the skillet, skin-side up.

Transfer the skillet to the oven and bake until the chicken is cooked through, approximately 17 to 20 minutes.

In the meantime, heat butter in another skillet over medium heat. Chop the mushrooms into thick slices and add to the skillet. Cook until golden, approximately 5 minutes.

Carefully remove the skillet with the chicken from the oven and serve it with the sauce and a side of mushrooms. Garnish with basil and serve. Enjoy your meal!