Creamy Chicken Thighs and Asparagus smothered in a Mozzarella cheese sauce with sun-dried tomatoes. Easy dinner with lots of flavor.
Chicken Thighs with Creamy Asparagus & Sun-Dried Tomato Sauce – easy dinner recipe perfect for weeknights and presentable enough for a special occasion, too! If you like bone-in, skin-on chicken thighs, you will really enjoy this recipe, as the dark chicken meat goes really well with the creamy Mozzarella cheese sauce and the asparagus.
This recipe is perfect for gluten free and low carb diet. I pretty much eat gluten free foods, and it’s delicious, homemade meals like this one that make it easy for me to enjoy gluten free lifestyle.
I hope you enjoy this easy dinner as much as I do!
Creamy Chicken Thighs and Asparagus smothered in a Mozzarella cheese sauce with sun-dried tomatoes. Easy dinner with lots of flavor.
- 1 tablespoon olive oil
- 4 chicken thighs skin-on, bone-in
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound asparagus ends trimmed
- 2 tablespoon oil from chicken, reserved from cooking the chicken in the skillet
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil , you can use reserved oil from sun-dried tomatoes
- 1/4 cup sun dried tomatoes , drained from oil and chopped up
- 4 garlic cloves minced
- 1/4 teaspoon Paprika
- 1 cup half and half
- 1/2 cup mozzarella cheese shredded
- parsley freshly chopped
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Preheat oven to 400 F.
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Heat large skillet on high heat, on stove-top. Add olive oil. Add chicken thighs, generously seasoned with salt and pepper, to the skillet, skin side down. Cook until the skin turns golden and crispy - about 5 minutes, maybe less (depends on your stove). After the skin turns golden color and gets crispy, flip chicken over to the other side. Remove the skillet from heat. Let the chicken continue cooking like that, off heat.
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Prepare the baking sheet. Remove chicken from the skillet onto the baking sheet, skin-side up. Add asparagus to the baking sheet. Sprinkle asparagus with about 2 tablespoons of oil from the skillet where you just cooked the chicken thighs. Sprinkle salt and pepper over asparagus.
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Bake the chicken and the asparagus in the oven preheated to 400 F for 25 minutes or until the chicken is completely cooked through and the juices run clear.
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While the chicken is baking, clean the skillet with the paper towel. Add 1 tablespoon olive oil, sun-dried tomatoes (drained from oil), minced garlic. Cook for about 1 minute, constantly stirring.
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Add half and half and paprika. Bring to boil. Add cheese and stir until the cheese starts melting. Reduce heat to medium and continue stirring until the sauce is creamy. Remove from heat.
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Once the chicken is cooked, add the cooked chicken and the cooked asparagus to the same skillet. Reheat the sauce if needed. Sprinkle with freshly chopped parsley. Serve.
Can I substitute milk for the half and half? And if so, how much? And canned diced tomatoes for the sun dried? This looks like a great “already have in my pantry” recipe! Can’t wait to try it!
73 grams of fat? I guess you’re not nutritionally motivated here on your site. Too bad. You have some interesting recipes but…
Hi! Can I use dried parsley flakes for this?
Yes, you can! It will be delicious!
Hi – could I make this dish with skinless bone-in chicken thighs?
Absolutely!
Love this so colorful dish. Definitely going to be my next lunch. So rich and easy to make. Thank for sharing:)
This looks so good!! I just used up my chicken thighs.. I guess I need to go out and buy more 🙂