This recipe for minute steak is quite simple. I serve it with warm bread and mashed potatoes.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- salt and ground black pepper to taste
- 1 ½ tablespoons olive oil, divided
- 1 tablespoon minced garlic
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- ½ cup chicken broth
- ⅓ cup oil-packed sun-dried tomatoes, drained and cut into strips
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Season chicken thighs with salt and pepper.
- Heat an oven-proof skillet over high heat. When hot, add 1 tablespoon oil, then add chicken. Cook until well seared, about 3 minutes per side. Transfer chicken to a plate and reduce the heat to medium.
- Add remaining 1/2 tablespoon oil, then add garlic, thyme, and rosemary; let spices bloom for 1 minute. Pour in chicken broth, then add sun-dried tomatoes, then add cream. Stir well, then blend in Parmesan cheese. Bring to a light simmer. Return chicken to the pan.
- Transfer the skillet to the preheated oven and bake, uncovered, until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from the oven and allow to cool slightly to let the sauce thicken before serving, about 5 minutes.
Nutrition Facts
| Calories | 362 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 1 g |
| Protein | 23 g |
| Saturated Fat | 13 g |
| Sodium | 288 mg |
| Sugars | 0 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Good recipe. The whole family liked. I would reduce time in oven to 13 minutes.
Excellent! Served it over rice and everyone raved about it. Picked the skillet clean. Doubled the amount of garlic and it turned out great. Next time I will increase the amount of sauce by half. The sauce was amazing.
I love this dish I make it once every 2 weeks ! Toss it over some white rice what could go wrong !
So delicious that i think the name should be a more regal name. Perfect chicken dinner! Served over angel hair pasta and a savory baby kale salad. i used 2 tbsp fresh thyme and 1 tablespoon fresh rosemary. Excellent! Thank you for sharing!
Was pretty good. Followed directions exactly, except, I only bone in thighs. If I made again, I would definitely use boneless to make it better for eating in the sauce.
This was absloutely delicious! It’s in our top go-to recipes. I didn’t have parmesan cheese so I used Asiago. Try it!
I used seasoned sun-dried tomatoes and omitted the extra herbs. The result was perfect for my wife. I would have liked the extra flavor, but the compromise turned out wonderfully. Very little effort for an excellent result gets five stars from me!
Well good
It’s not often I think a recipe is worthy of 5 stars, but this is it right here folks! The seasonings, the cook time, everything was spot on. Such a nice rich flavor, perfectly accented by the herbs and sun-dried tomatoes. I thought it would be too much thyme and rosemary, but it wasn’t. I had both small and large thighs in my package and 15 minutes was enough to cook the large ones, without drying out the smaller ones. If it does sit, the oil and cream tend to separate, but just give the sauce a quick stir. This one’s a keeper and perfect to serve company.