Chicken Gradisimo Recipe

Prepare marinade and marinate

In a medium bowl combine olive oil, minced garlic, lemon juice, smoked paprika, dried oregano, ground cumin, 1 tsp salt and 1/2 tsp black pepper. Whisk until combined. Add the chicken thighs and turn to coat. Cover and refrigerate for at least 20 minutes and up to 2 hours.

Sear the chicken

Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil (from the measured marinade oil or separate if needed). When shimmering, add the chicken thighs in a single layer (do not overcrowd). Sear 3–4 minutes per side until a deep golden-brown crust forms. They do not need to be fully cooked through. Transfer the seared chicken to a plate and tent with foil.

Sauté aromatics

Reduce heat to medium and in the same skillet add 2 tablespoons unsalted butter. When melted, add the finely chopped shallot and diced red bell pepper. Cook 3–4 minutes, stirring occasionally, until softened and translucent.

Build flavor

Add the tomato paste to the skillet and cook, stirring, 1 minute to caramelize slightly. Pour in 3 tablespoons chicken stock to deglaze the pan, scraping up browned bits from the bottom.

Finish sauce

Stir in 1/2 cup heavy cream and bring to a gentle simmer. Add 1/4 cup finely grated Parmesan cheese, 2 tablespoons chopped fresh basil, 1/4 tsp red pepper flakes, 1 tsp lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Stir until cheese has melted and sauce is smooth. Taste and adjust seasoning as needed.

Combine chicken with sauce

Return the seared chicken thighs to the skillet, nestling them into the sauce. Spoon sauce over the chicken, reduce heat to low, cover loosely and simmer 6–8 minutes, or until the chicken registers 165°F (74°C) in the thickest part and is cooked through.

If using, reheat 2 cups cooked pasta or rice and divide between plates. Place the cooked chicken on top of the pasta or rice and spoon generous amounts of Gradisimo sauce over each portion.

Garnish with 1 tablespoon extra chopped basil and lemon wedges. Serve immediately.