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JUICY CHICKEN SIMMERED IN A CREAMY TOMATO SAUCE PERFECT FOR A DELICIOUS EASY WEEKNIGHT DINNER
#dinner #chickendinner #catherinesplates #easyrecipe
https://catherinesplates.com/creamy-tomato-chicken/
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0:01
Welcome back everyone to Katherine's
0:02
Plates. Look at this delicious creamy
0:06
tomato chicken. It's juicy chicken
0:10
simmerred in a velvety smooth tomato
0:14
based sauce. It offers tanginess,
0:17
creaminess with a little cheese, making
0:20
this the perfect easy and fast weekn
0:23
night meal to put together.
0:26
Now, the first thing we're going to do
0:28
is start off
0:30
with these boneless, skinless chicken
0:34
thighs. Now, you can also use chicken
0:38
breast if you want to do that. We're
0:40
just making sure that they are boneless
0:42
and skinless. Now, you can see that I've
0:45
kind of flattened these out a little
0:47
bit.
0:49
Open them up is what I did. And they
0:52
look like this right here. All right,
0:55
let's put these into a big bowl.
0:59
Got my gloves. Just put it in.
1:04
We're going to flavor these up.
1:07
Now, to the boneless, skinless chicken
1:09
thighs, we're going to add in about 2
1:11
tablespoon of some cooking oil. I'm
1:14
going to go across back over.
1:17
That's going to help all of our
1:19
seasonings stick to those thighs. These
1:23
are it right here. Salt,
1:26
black pepper,
1:28
garlic powder.
1:30
I would use about half a teaspoon to a
1:33
teaspoon. It depends on what you like in
1:36
your seasonings, but with the salt, keep
1:37
it the flow. That way, you can adjust
1:39
the flavors later. And we're going to
1:41
add in some smoked paprika for the
1:44
smokiness. So, we're going to get it on
1:46
in there. I'm going to drive in those
1:48
flavors. I'm going to put my glove on.
1:50
We're going to go in and we are going to
1:53
go at it.
1:56
Make sure they're seasoned very well.
2:00
This is going to hold all that flavor.
2:05
Woo! There we go. We're going to take a
2:08
skillet and we're going to bring it to a
2:10
mediumigh heat and get it nice and hot.
2:13
That way we can lock in some delicious
2:15
flavors into the chicken. Give it a nice
2:18
sear and it'll give it a nice color. And
2:20
we are looking to cook our chicken all
2:22
the way through. Oh yeah, I see the
2:25
sizzle right there. So, let's get our
2:28
chicken and we're going to thinly place
2:30
it into our pan.
2:33
Now, I'm placing the top side of the
2:36
chicken down. All right. And then
2:38
flattening everything out.
2:43
What we're going to do is cook the
2:44
chicken on one side for 5 to seven
2:48
minutes and then we're going to flip it
2:50
over and cook it on the other side for
2:52
about 5 to 7 minutes. We want to cook
2:54
the chicken thighs all the way through
2:56
until it's no longer pink on the inside
2:58
and it's nice and golden brown on both
3:01
sides. Now, to know when your chicken is
3:04
done, use a meat thermometer. And you're
3:07
looking for 165° on the center of your
3:11
chicken. And then you want to make sure
3:13
that the juices run clear. Now, you can
3:16
tell when you're ready to flip if your
3:19
chicken looks like it's cooked about
3:20
halfway up the sides of it right here.
3:23
And then flip it. And look at how golden
3:25
brown that chicken is. Look at that.
3:29
We're going to flip it. Now, if you need
3:32
to add more oil to your pan, you can do
3:34
that.
3:38
Somebody's going to be happy. And you
3:40
know who that person is? My husband
3:42
Thomas. He loves a good chicken thigh
3:46
recipe. He says chicken thighs are so
3:48
juicy on the inside where chicken
3:51
breasts tend to be a little more drier
3:54
on the inside. There's my piece right
3:56
there.
4:00
Let's add a little bit of oil. That will
4:03
help keep the chicken thighs from
4:05
burning on the bottom there.
4:08
There we go. Now, just keep an eye on
4:10
these. It could take It should take
4:12
about five extra minutes to finish
4:14
cooking these through. Take your meat
4:16
thermometer, go into the thickest of
4:19
your thigh there. Just poke it right
4:20
into the center. Don't go to the bottom
4:22
of the pan. And then check. Now, what's
4:25
great about this dish also is that you
4:26
can cut these into pieces and cook them
4:29
faster that way if you want to do that.
4:31
All right, now I will be bringing out my
4:32
thermometer
4:35
and as these get done, we'll pull them
4:37
off and put them on a plate. All
4:40
right, we're going to get a clean plate.
4:54
All right, we're going to set these
4:55
aside. We've diced up our one yellow
4:59
onion. We're going to go ahead and add
5:00
that to our skillet. It's still on the
5:03
medium high heat. We still got the oil
5:05
in there. We're going to cook this down
5:08
for 3 to four minutes until they get
5:09
nice and softened and have a nice color
5:12
to them.
5:14
Oh, look at the color of those onions.
5:17
They're nice and soft.
5:20
Now, what we're going to do is we're
5:22
going to add that
5:24
minced garlic that I have right here.
5:31
Cook this down for 1 minute.
5:34
That garlic is going to release a
5:38
delicious aroma into the onions.
5:42
Make this dish very yummy.
5:46
All right, we're ready for the next
5:47
flavor level.
5:49
One can of diced tomatoes, juice and
5:53
all. This is 14 oz.
5:58
This is optional. We've got some green
6:00
chilies that are diced. This is a 4 oz
6:03
can. So, we're just going to go in
6:05
probably with 2 oz cuz that's the way
6:07
Thomas wants it. He wants some diced
6:10
chilies in there. And then we're going
6:12
to add in some heavy whipping cream. One
6:15
cup. Stir this in.
6:19
Y'all see that color in there? That is
6:22
what we are looking for.
6:24
A delicious sauce.
6:27
Bring over those same seasonings that
6:30
you had that we used for the chicken.
6:33
Salt,
6:35
black pepper, garlic powder,
6:39
onion powder.
6:41
Both of those, the garlic and the onion
6:42
powder will enhance what we already have
6:45
in the pan with the onions and the
6:46
garlic. And more smoked paprika.
6:51
Get some smokiness to this dish. It'll
6:54
make it nice and hearty.
6:57
delicious flavor. All right, let's mix
6:59
this together. We're letting this simmer
7:01
for just a few minutes.
7:04
Got a few more things to do. We're going
7:06
to shifod some fresh basil.
7:10
If you don't have fresh, use the jar.
7:12
Just roll it up,
7:15
slice through it.
7:18
Smells so good. What a beautiful
7:21
aromatic to put into your dish.
7:24
Let's do it now.
7:28
As much as you want, but remember that
7:30
it is a very aromatic flavor. Oh, add a
7:34
nice color to there. If you want to add
7:36
some fresh spinach to it, you can.
7:42
So, let's grab our chicken. We want to
7:45
submerge it in
7:57
Look at that, y'all. Don't waste that.
8:01
Get those juices in there. It's all
8:03
flavor.
8:06
Yeah. Parmesan cheese right across the
8:09
top. Let that melt right on.
8:17
There we go, you guys. Some extra fresh
8:20
basil on top. What do y'all think of my
8:24
creamy tomato chicken dish? Juicy
8:29
chicken simmered in a velvety smooth
8:32
tomato based sauce. It's tangy. It's
8:37
creamy.
8:38
It's cheesy.
8:40
And it's perfect because it's easy and
8:43
quick for your weekn night meal. All
8:46
right, everybody. Here's Thomas right
8:48
here. He's going to cut into the chicken
8:50
thigh.
8:51
He smelled it. He said it's amazing.
8:54
Look at that.
8:57
Woo.
8:59
All right. He's going to take a bite for
9:00
us.
9:03
>> That's amazing. Oh my god. That's so
9:06
good.
9:06
>> Y'all heard it, you guys.
9:09
>> There's the dish right there.
9:11
>> He's taking another bite.
9:14
>> That is so tender. Look at that. Juicy,
9:19
>> full of flavor.
9:20
>> Yep. And the sauce is amazing.
9:23
>> There you go, guys. I wasn't going to
9:24
leave y'all hanging without a taste for
9:27
this.
9:29
>> Very happy.
9:30
>> All right. Now, you can give me a thumbs
9:32
up, comment down below if you're new to
9:33
the channel. Subscribe, and then y'all,
9:36
we'll see y'all on the next episode.
9:38
Bye.
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