This easy skillet-to-oven chicken dinner packs lots of flavors in one simple dish.  I like to use chicken thighs as they tend to retain their juiciness throughout the cooking process and work well with the sauce. I love the addition of manchego– I chose one that was not aged for a long time and melted easily in the rich sauce and paired beautifully with the tartness of the sun dried tomatoes.
Serving Suggestion: Serve alongside some herbed angel hair pasta to catch all the sauce and some roasted broccoli.
Click here for the recipe.