Pan-Fried Garlic Chicken Thighs with Sun-Dried Tomatoes
There's almost no preparation required to make this flavorful chicken dish. Ready-to-use sun-dried tomatoes, such as Mariani's, are a great timesaver, since they don't need to be softened before using.
Serves 2
Preparation time: 2–3 minutes
Cooking time: 17–20 minutes
1 pound (6 to 8 small) boneless, skinless chicken thighs
⅛ teaspoon garlic salt
¼ teaspoon black pepper
2 teaspoons olive oil
½ medium onion, thinly sliced
2 tablespoons sun-dried tomato strips
½ cup chicken broth
2 teaspoons lemon juice
1 tablespoon chopped fresh basil leaves
Rinse the chicken thighs and pat dry. Rub the garlic salt and pepper over the chicken to season.
Heat the olive oil in a skillet over medium heat. Add the chicken. Cook for 5 to 6 minutes, until browned on both sides, turning over halfway during cooking. Stir the chicken occasionally to make sure it doesn't stick to the pan.
Push the chicken to the sides of the pan. Add the onion and sun-dried tomato strips. Cook in the oil for about 3 minutes, until the onion is browned.
Add the chicken broth. Stir in the lemon juice
Simmer for 8 to 10 minutes, until the liquid is nearly absorbed and the chicken is just cooked through. Stir in the basil leaves during the last 2 minutes of cooking.
Cooking with Olive Oil
Loaded with heart-healthy monounsaturated fats, olive oil is a great choice for pan-frying, sautéing, and stir-frying. Just be sure to stick with the olive oils that don't break down at high heats (such as pure olive oil) and leave the extra-virgin olive oil for salads. Always wait until the olive oil is fully heated before adding the food.
