Skillet Chicken Thighs with Roasted Red Pepper Sauce and Feta Cheese Recipe
One skillet dinner idea, ready in 30 minutes or less and juicy chicken thighs...what more could you ask for?
Ingredients
- 2 pounds boneless skinless chicken thighs about 6 thighs
- 1 tablespoon coconut oil avocado oil or ghee
- Salt and pepper
- 3 ounces jarred roasted red peppers in water
- 2 cloves garlic
- 2 tablespoons melted butter or ghee
- 1/2 cup heavy whipping cream
- 3 ounces crumbled feta cheese
- Chopped fresh or dried parsley
Instructions
- Sprinkle chicken thighs with salt and pepper on both sides.
- Use a large skillet or electric skillet large enough to fit all the chicken thighs without overcrowding the pan.
- Heat pan over medium-high heat.
- Add the oil to the pan, then add the chicken thighs.
- Cook for approximately 6 minutes, until very nicely browned.
- Flip the chicken and brown on the other side for about 6 minutes.
- While chicken is cooking, add all sauce ingredients to a blender and blend until smooth.
- When chicken is browned on both sides, pour the sauce over the chicken in the pan.
- Bring to a low simmer and cook for another 8-10 minutes, until cooked through.
- Top with crumbled feta cheese and chopped parsley.