Ingredients
>
1 (1 1/4 lb) pkg boneless, skinless chicken thighs
>
2 tsp Italian seasoning
>
1 tbsp olive oil
>
3 cloves garlic, minced
>
1 tbsp tomato paste
>
1/2 cup low-sodium chicken broth
>
1/4 cup heavy cream
>
1/4 cup sun-dried tomato pesto
>
2 tbsp sliced basil, to garnish (optional)
Steps
1
Pat the chicken dry. Season with the Italian seasoning, salt, and pepper. In a 12-inch skillet, heat the oil on medium-high. Add chicken and cook 3 min. per side, until golden. Transfer chicken to a plate.
2
To same skillet, add the garlic and tomato paste and cook 30 sec.–1 min., until fragrant, stirring constantly. Add the broth and cook 1 min., scraping up any browned bits with a wooden spoon.
3
Stir in the cream and pesto. Season with salt and pepper. Return chicken and any juices back to skillet and stir to coat in sauce. Reduce heat and simmer 3–5 min., until chicken is fully cooked through. Garnish with the basil, if desired.
