Pantry Raider
Pantry RaiderFrom the Deeserved archives · pantryraider.appHome Made Alfredo Cream Sauce & Skillet Italian Chicken Thighs
Ingredients
Alfredo
- 1 pint heavy cream
- 6 oz. cream cheese
- 1 stick unsalted butter
- 1.5 cups fresh shredded parmesan cheese
- 4 cloves garlic
- 1.5 tablespoons Italian seasoning
- 1.5 teaspoons fine black pepper
Chicken
- About 3 lbs boneless/skinless chicken thighs
- Garlic powder
- Italian seasoning
- Sea salt
- Fine black pepper
- Olive oil
- Cast iron skillet (10" and deep)
Steps
Alfredo
- Put cream, cream cheese, butter in medium sauce pan on medium-low so you do not burn the cream on bottom of pan. Cook on medium-low the entire time. Using a garlic press add the 4 cloves of garlic. Once butter & cream cheese is dissolved add everything else, stirring frequently until incorporated. Cover and leave on lowest setting, still stirring occasionally.
Chicken
- In 13"x9" dish put all boneless skinless chicken thighs in, drizzle with with olive oil. Season with all seasonings and flip. Repeat this step 2 times. Cover and let sit at least 8 hours. (Before cooking I let chicken sit 45 mins room temp.)
- Bring cast iron skillet to medium/high heat with 1/4 cup olive oil in it. Add chicken and flip about every 5 minutes until both sides are browned and chicken is cooked through. You can also grill the chicken for a crusty/crispy outside.
Notes
- You can put this combo over pasta, stuff pasta shells with it, add broccoli or asparagus and eat with or without pasta.
Shared by Scotty 2 Hottie (via Deeserved) · transcribed from the original scanned card.