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Weeknight • Chicken

Skillet Sun-Dried Tomato Chicken Thighs

Golden pan-seared chicken thighs simmered in a velvety garlic cream sauce studded with tangy sun-dried tomatoes.

Prep
10 min
Cook
20 min
Servings
4
Level
Weeknight
Skillet Sun-Dried Tomato Chicken Thighs

This vibrant one-pan chicken dish packs tremendous savory flavor into a straightforward weeknight routine. Tender boneless chicken thighs get seared to a deep golden brown, then braised briefly in a luxurious sauce of garlic, chicken broth, and rich heavy cream. Tangy sun-dried tomatoes cut through the velvety base and add a burst of sweetness.

Ingredients

Yield: 4 servings

Main

  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon oil from the sun-dried tomato jar
  • 1 tablespoon unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and sliced
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup grated Parmesan cheese
  • 2 cups baby spinach
  • Fresh basil leaves, for garnish

Preparation

  1. Step 1

    Season the chicken thighs on both sides with Italian seasoning, salt, and black pepper.

  2. Step 2

    Heat the sun-dried tomato oil and butter in a large skillet over medium-high heat. Add the chicken thighs and sear for 5 to 6 minutes per side until golden brown and cooked through (165°F/74°C). Transfer chicken to a plate.

  3. Step 3

    Reduce the heat to medium. Add the minced garlic and sliced sun-dried tomatoes to the remaining fat in the skillet and cook for 1 minute until fragrant.

  4. Step 4

    Pour in the chicken broth and heavy cream, scraping up any browned bits stuck to the bottom of the pan. Bring to a gentle simmer for 3 minutes until slightly thickened.

  5. Step 5

    Stir in the grated Parmesan cheese and baby spinach until the cheese melts and the spinach just wilts, about 1 to 2 minutes.

  6. Step 6

    Nestle the cooked chicken thighs back into the sauce, spooning the creamy sauce over top. Garnish with fresh basil and serve warm.

Tips

  • Using the oil from the jar of sun-dried tomatoes to sear the chicken infuses rich tomato-herb flavor right from step one.
  • Serve this dish over buttered egg noodles or with warm crusty bread to sop up the luscious cream sauce.

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