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Making this pan cooked chicken is so easy and quick. You'll have a fast and filling meal for your family in 40 minutes! Try this one out.

Pan Chicken with Roasted Tomatoes

Making this pan cooked chicken is so easy and quick. You'll have a fast and filling meal for your family in 40 minutes! Try this one out.

Course Dinner, Lunch, Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

  • 3 tbsp olive oil
  • 2 lbs chicken legs
  • salt and black pepper, to taste
  • 1 large yellow onion, sliced
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme leaves
  • 1 tbsp flour
  • 1 cup chicken or vegetable stock
  • 3 oz sun dried tomato halves

Instructions

  1. In a large skillet, heat olive oil over medium-high heat.

  2. Season chicken legs with salt and pepper. Add them to the oil and cook 4 minutes on each side until browned. Remove chicken from skillet and set aside. It's okay if it's not cooked all the way through at this step.

  3. Add onions, garlic, and thyme leaves to skillet and cook for 3 minutes. Add in flour and stir frequently making sure not to burn.
  4. Add broth and sun dried tomatoes. Give it a stir.
  5. Return chicken to skillet and bring it to a boil. Once boiled, bring it down to medium heat and simmer. Cook 15 to 18 minutes until the chicken is cooked through.
  6. Remove from heat, serve, and enjoy!

Recipe Notes

NOTES: chicken legs can sometimes take a while to cook. They may seem pink at times but are fully cooked through. The meat closest to the bone, like legs, keep a lot of their pink color.