Creamy Chipotle Chicken Thighs with Sauteed Squash

This delicious and flavorful recipe combines tender chicken thighs in a creamy chipotle sauce, served with perfectly sauteed squash. The chipotle peppers add a smoky and spicy kick to the dish, while the creaminess balances out the heat. It's a comforting and satisfying meal that will impress your family and friends.

Ingredients

• 8 bone-in chicken thighs
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 2 tablespoons chopped fresh cilantro
• 4 small yellow squash, sliced
• 4 small zucchini, sliced
• 2 tablespoons butter
• Juice of 1/2 lemon

Directions

1. Preheat the oven to 375°F (190°C).
2. Season the chicken thighs with salt and black pepper.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat.
4. Add the chicken thighs, skin-side down, and cook for 5-6 minutes until browned and crispy.
5. Flip the chicken thighs and transfer the skillet to the preheated oven.
6. Bake for 25-30 minutes until the chicken is cooked through.
7. Meanwhile, in another skillet, heat some olive oil over medium heat.
8. Add the diced onion and minced garlic, and saute until softened and fragrant.
9. Stir in the minced chipotle peppers.
10. Pour in the chicken broth and bring to a simmer.
11. Cook for 5 minutes to reduce the sauce slightly.
12. Stir in the heavy cream and cook for an additional 2-3 minutes until the sauce thickens.
13. Season with salt and pepper to taste, and stir in the chopped cilantro.
14. In a separate skillet, melt the butter over medium-high heat.
15. Add the sliced yellow squash and zucchini, and saute for 5-6 minutes until tender-crisp.
16. Squeeze the lemon juice over the sauteed squash, and season with salt and pepper.
17. Serve the creamy chipotle chicken thighs with the sauteed squash on the side.
18. Garnish with additional cilantro if desired.

Interesting Facts