Creamy Celery Boneless Chicken Thighs
Indulge in a comforting dish of boneless chicken thighs simmered in a rich cream of chicken soup and fragrant celery. This easy-to-make recipe is perfect for weeknight dinners, offering tender chicken and a luscious sauce that makes every bite a delight. Serve it with rice or mashed potatoes to soak up the creamy goodness and enjoy a meal that warms the heart and tickles the taste buds.
ingredients
- 4 boneless chicken thighs
- 1 can (10.5 oz) cream of chicken soup
- 1 cup celery, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 cup chicken broth
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, for garnish
steps
- 1.
Heat olive oil in a large skillet over medium-high heat.
- 2.
Season the boneless chicken thighs with salt and pepper, then add them to the skillet.
- 3.
Sear the chicken for about 5-6 minutes on each side, until golden brown and cooked through. Remove from skillet and set aside.
- 4.
In the same skillet, add onion, garlic, and celery. Sauté for 3-4 minutes until vegetables are softened.
- 5.
Stir in the cream of chicken soup, chicken broth, and dried thyme. Mix well to combine.
- 6.
Return the chicken thighs to the skillet, ensuring they are well-coated with the sauce.
- 7.
Reduce the heat to low, cover, and let simmer for 15-20 minutes to allow flavors to meld.
- 8.
Taste and adjust seasoning if necessary.
- 9.
Garnish with fresh parsley before serving.
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