Description
Tender chicken simmered in a rich tomato-creamed sauce, balanced with garlic, herbs, and a hint of sweetness. A comforting, weeknight-friendly dish that feels indulgent yet effortless to prepare.
Ingredients
4 boneless, skinless chicken thighs
1 tablespoon olive oil
3 garlic cloves, minced
1 can (28 oz) whole peeled tomatoes
2 tablespoons tomato paste
1 cup heavy cream (or coconut milk for vegan option)
1 teaspoon dried basil
1 teaspoon dried thyme
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (optional)
Instructions
Heat olive oil in a large skillet over medium heat. Sear chicken thighs until golden brown, about 3-4 minutes per side. Remove and set aside.
Add garlic to the pan; sauté for 1 minute. Stir in whole tomatoes, tomato paste, basil, thyme, salt, and pepper. Simmer gently for 15 minutes.
Pour in heavy cream, stir to combine, and return chicken to the pan. Simmer for 10-15 minutes until chicken is cooked through.
Serve garnished with fresh parsley.
Notes
Use fresh tomatoes if out of season, but add a bit more tomato paste for depth.
For a halal alternative to cream, substitute with coconut milk or a plant-based creamer.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups (150g)
- Calories: 475
- Sugar: 5g
- Sodium: 420mg
- Fat: 29g
- Saturated Fat: 15g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg