Creamy Sun-Dried Tomato Chicken Skillet -

I’ve developed this new routine that’s starting to get problematic.

Since I’ve had to completely uproot my schedule–moving off of working the graveyard shift to now working 1pm-10pm—I’ve had to develop new routines and schedules.

I eat my dinner now around 6-6:30, which is a pretty normal time to eat dinner for most people. But I’ve found myself developing a new taste for coffee. I’ve always had coffee in the morning, but recently I’ve started drinking a cup or two before my 9 pm show.

I know a lot of people drink coffee at night, or after dinner, but this is new (and weird) to me. Not only that, I have a hell of a time getting to sleep at night—and then trouble waking up at a decent hour in the morning.

I guess I could just switch to decaf, but what’s the fun in that?

Tonight, my dinner will consist of this incredible skillet meal. I had a jar of sun-dried tomatoes in pantry I needed to use up, and this recipe used the ENTIRE jar! A sale on boneless chicken thighs at my grocery store–and the rest is history.

When using zuccchini noodles, I do have one easy tip to making them taste better: season the zucchini noodles before cooking them. After spiralizing the zucchini, I always put them in a bowl and toss them with salt and pepper. Even if there’s plenty of seasoning in your sauce, you still want each zucchini noodle to be expertly seasoned so they have more flavor.

It’s best to under cook them as well. I usually toss them in the sauce at the end of my cooking time. There’s nothing worse than an overcooked, floppy zucchini noodle. Zucchini has that slight raw crispiness that gives a dish that added texture bonus.

Enjoy!

Creamy Sun-Dried Tomato Chicken Skillet

Servings: 4-6
Time: 30 mins
Difficulty: Easy
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Crispy chicken thighs in a creamy sun-dried tomato sauce tossed with zucchini noodles.

Ingredients

1 lb. boneless, skinless chicken thighs
1 TBS. Italian seasoning
salt & pepper
2 TBS. olive oil
2 cloves garlic, minced
1/4 cup white wine
1 cup sun-dried tomatoes, julienned
1 cup heavy cream
3/4 cup parmesan cheese
2 zucchinis, spiralized

Directions

Heat one tablespoon of olive oil in a large skillet on medium high heat. Season chicken with Italian seasoning, salt and pepper. Cook chicken until browned on both sides and cooked through, about 4-5 minutes. Remove chicken to a plate.
Heat remaining tablespoon oil in skillet over medium high heat. Add garlic and saute until fragrant, about a minute. Deglaze the pan with wine, then add sun-dried tomatoes. Saute for another minute.
Pour in cream and bring to a simmer. Add parmesan, salt and pepper and stir. Season zucchini noodles with salt and pepper and then add to the pan. Toss zucchini noodles with sauce. Nestle chicken thighs back into skillet and cook for 1-2 more minutes. Serve.

Step-By-Step Instructions

Heat one tablespoon of olive oil in a large skillet on medium high heat. Season chicken with Italian seasoning, salt and pepper. Cook chicken until browned on both sides and cooked through, about 4-5 minutes. Remove chicken to a plate. Heat remaining tablespoon oil in skillet over medium high heat. Add garlic and saute until fragrant, about a minute.