Cooking with items from your pantry--like chicken broth, sun-dried tomatoes, and onions--results in a delicious skillet chicken meal your family will love.
Preparation Time
10 mins
Cooking Time
35 mins
Total Time
45 mins
Calories
254 Calories
Recipe Instructions
Step 1
Heat oil in a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper and add to hot oil. Cook for 4 minutes, then flip and cook until browned, about 4 minutes more. Remove chicken to a plate.
Step 2
Add onion, garlic, and thyme leaves to the skillet. Cook, stirring frequently, for 3 minutes. Stir in flour; mix until combined. Add broth and sun-dried tomatoes. Return chicken to the skillet and bring mixture to a boil. Reduce heat, cover, and simmer until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Ingredients
1 tablespoon all-purpose flour
3 tablespoons olive oil
salt and ground black pepper to taste
1 cup chicken broth
4 (4 ounce) skinless, boneless chicken breast halves
1 large yellow onion, diced
1 teaspoon chopped fresh thyme leaves
3 cloves garlic, or more to taste, diced
0.33333334326744 cup oil-packed sun-dried tomatoes, chopped
