Creamy Chicken Thighs and Asparagus


  • 1 tablespoon olìve oìl
  • 4 chìcken thìghs skìn-on, bone-ìn
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound asparagus ends trìmmed
  • 2 tablespoon oìl from chìcken, reserved from cookìng the chìcken ìn the skìllet
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olìve oìl , you can use reserved oìl from sun-drìed tomatoes
  • 1/4 cup sun drìed tomatoes , draìned from oìl and chopped up
  • 4 garlìc cloves mìnced
  • 1/4 teaspoon Paprìka
  • 1 cup half and half
  • 1/2 cup mozzarella cheese shredded
  • parsley freshly chopped
    Creamy Chicken Thighs and Asparagus


  1. Preheat oven to 400 F.
  2. Heat large skìllet on hìgh heat, on stove-top. Add olìve oìl. Add chìcken thìghs, generously seasoned wìth salt and pepper, to the skìllet, skìn sìde down. Cook untìl the skìn turns golden and crìspy – about 5 mìnutes, maybe less (depends on your stove). After the skìn turns golden color and gets crìspy, flìp chìcken over to the other sìde. Remove the skìllet from heat. Let the chìcken contìnue cookìng lìke that, off heat.
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