Imagine a dish that captures the essence of a slow-simmered stew but comes together in a fraction of the time. This Creamy Tomato Garlic Chicken Thighs recipe offer all the deep, comforting flavors of a traditional stew, transformed into a weeknight-friendly dish that's both luxurious and incredibly satisfying. Tender chicken thighs are bathed in our rich, velvety Creamy Tomato Sauce with Garlic, creating a depth of flavor that belies its quick preparation. Earthy baby bella mushrooms add a robust, meaty dimension to the dish, while a splash of wine brings a subtle complexity that elevates the entire dinner. The creamy sauce clings to each piece of chicken, promising a bite that's simultaneously bright and rich.
Step 1
Season the chicken with salt and pepper. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until well browned on both sides (make sure the skillet and oil are hot before adding the chicken to prevent sticking). Remove the chicken from the skillet.
Step 2
Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the mushrooms and onion and cook, stirring occasionally, for 6 minutes or until tender-crisp. Add the wine and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Cook until the wine is reduced by half.
Step 3
Stir in the sauce. Return the chicken to the skillet and stir to coat. Reduce the heat to medium-low. Cook for 10 minutes or until the chicken is done. Sprinkle with the parsley and serve with crust bread (in photo), hot cooked pasta or polenta, if desired.
