Creamy Ricotta & Rosemary Chicken Thighs

Ingredients

• 1.5 lb skinless boneless chicken thighs
• 2 tablespoons light olive oil
• 3 cloves garlic
• 2 sprigs fresh rosemary
• 0.5 cup shredded mozzarella
• 4 oz cream cheese block
• 0.5 cup low sodium chicken broth
• 0.5 teaspoon sea salt
• 0.25 teaspoon white pepper

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Heat olive oil in a large oven-safe skillet over medium-high heat.
3. 3Season chicken thighs with sea salt and white pepper.
4. 4Sear chicken thighs in the skillet for 3-4 minutes per side, until golden brown.
5. 5Remove chicken thighs from the skillet and set aside.
6. 6Add minced garlic to the skillet and sauté for 1 minute, until fragrant.
7. 7Stir in fresh rosemary, cream cheese, and low sodium chicken broth. Bring to a simmer, stirring until the cream cheese is melted and the sauce is smooth.
8. 8Return the chicken thighs to the skillet, nestling them into the sauce.
9. 9Sprinkle shredded mozzarella over the chicken thighs.
10. 10Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
11. 11Remove from oven and serve immediately.