Directions
Preheat oven to 350F. Move rack to center of oven.
Add butter and olive oil to a deep oven-safe skillet (mine is 2″ deep) on medium-high heat.
Season both sides of chicken thighs with salt and pepper. Add to the pan skin-side down. Tip: make sure the pan is hot or the chicken skin will stick. Cook for 8-10 minutes and then flip and cook for an additional 3-4 minutes. If the oil is furiously splattering, you may want to turn it down to medium heat. Chicken should release fairly easily once it’s browned.
Remove chicken from pan and set aside.
Deglaze the pan with the white wine and mustard. Stir until the mustard has dissolved. Add the garlic, Italian seasoning, cream, sun-dried tomatoes, basil (tear it into smaller pieces), and chicken broth.
Add the chicken back in the pan and cook in the oven for 45 minutes.
Note:
This is the skillet I used. If you don’t have an oven-proof skillet, you can transfer the sauce and chicken pieces to a baking dish after step 5.
