Cast Iron Skillet Sundried Tomato Chicken

I absolutely love the way chicken AND cream takes on smoke, so doing this cast iron skillet sundried tomato chicken on the smoker was the perfect choice. This is so creamy and so your family will think is delicious. This cast iron skillet sundried tomato chicken is not only a family favorite, its super easy to make. Let's make this cast iron skillet sundried tomato chicken together.

WHAT TO SERVE YOUR CAST IRON SKILLET SUNDRIED TOMATO CHICKEN WITH?

The great thing about this recipe is that it is so versatile. We have had this with rice, pasta, and even potatoes. Adding a starch rounds out this meal for the hungry bellies. If your cutting the carbs, skip them and just eat as is. This cast iron skillet sundried tomato chicken is just so delicious any way.

DO YOU HAVE TO USE CHICKEN THIGHS IN THIS CAST IRON SKILLET SUNDRIED TOMATO CHICKEN? Absolutely not. You can substitute this chicken for ANY other cut of chicken or even turkey. I just prefer dark chicken myself, but I know some also prefer white meat, and that is perfectly ok to use as well. Make this your own cast iron skillet sundried tomato chicken recipe.

HOW TO MAKE YOUR OWN SUNDRIED TOMATOES

For this cast iron skillet sundried tomato chicken I used my own roma tomatoes from my garden and made my own sundried tomatoes. It is simple, using a grated baking sheet, lay your thinly sliced tomatoes evenly. Sprinkle some salt over top, and bake at 250 for a few hours or until they are dried out. It is THAT simple!

WHAT YOU WILL NEED

Pellet Grill or Oven (I used my Pit Boss Grills Savannah Onyx Edition)

Pellets (I used Pit Boss Grills, Cherry blend)

Cast Iron (I used my Pit Boss Grills)

INGREDIENTS

Chicken Thighs (6-8)

Poultry Rub (2 Tbsp)

Sundried Tomatoes (1/2 cup, chopped)

Bacon (4 slices)

Heavy Cream (1 cup)

Onion (1 small cooking, diced) Garlic (3 cloves, minced) Marble Cheese (1/2 cup) Chicken Bouillon (or 1 Tbsp) Cream Cheese (1/4 cup)

Parsley (fresh 3 Tbsp or 1 Tbsp dried)

Italian Seasoning (1/2 Tbsp)

Salt and Pepper (to taste)

INSTRUCTIONS

Preheat your Pit Boss Grills Savannah Onyx to 400 degrees. First, let's smoke our chicken. Coat your chicken thighs with your favorite poultry rub. Place directly on your grill and smoke half way (until about 120 degrees internally) before starting the cast iron skillet sundried tomato chicken. Once it is, place your cast iron skillet onto your grill. Add your bacon and onions. Once your onions are translucent and your bacon is crispy add your garlic, Italian seasoning, parsley, sundried tomatoes, chicken bouillon, and salt and pepper. Stir for a couple minutes or until fragrant. Add your heavy cream and chicken. I like to dip my chicken thighs on both sides to absorb the delicious sauce. Let cook for about 15 minutes, ensure your chicken is fully cooked, and serve with your favorite starch. Enjoy!

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