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Creamy One-Skillet Sun-Dried Tomato Chicken Thighs

creamy one-skillet sun-dried tomato chicken thighs - featured image
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A rich and comforting one-skillet dish featuring juicy chicken thighs simmered in a creamy sun-dried tomato sauce, perfect for quick and easy weeknight dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 2 pounds or 900g)
  • ½ cup sun-dried tomatoes packed in oil (about 75g)
  • 3 cloves garlic, minced
  • 1 medium shallot, finely chopped
  • 1 cup heavy cream (240ml)
  • ½ cup chicken broth (120ml)
  • ½ cup grated Parmesan cheese (about 50g)
  • 2 tablespoons olive oil (preferably extra virgin, use oil from sun-dried tomato jar if available)
  • 1 teaspoon dried Italian herbs (basil, oregano, thyme blend)
  • Salt and black pepper to taste
  • A handful fresh basil, roughly chopped (for garnish)

Instructions

  1. Pat the chicken thighs dry with paper towels to ensure crispy skin. Mince the garlic, finely chop the shallot, and roughly chop the sun-dried tomatoes and basil. Measure out cream, broth, and Parmesan.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and cook undisturbed until skin is golden brown and crispy, about 7-8 minutes. Flip and cook the other side for 3 minutes. Remove chicken and set aside.
  3. Lower heat to medium. Add chopped shallots and garlic to the skillet and sauté until softened and fragrant, about 2 minutes.
  4. Stir in chopped sun-dried tomatoes and dried Italian herbs; warm through for 1-2 minutes.
  5. Pour in chicken broth to deglaze the pan, scraping up browned bits. Let simmer for 1 minute to reduce slightly.
  6. Lower heat to medium-low and add heavy cream. Stir in grated Parmesan until melted and smooth. Let sauce bubble gently and thicken for about 3 minutes. Season with salt and pepper to taste.
  7. Return chicken thighs to skillet, skin-side up. Simmer gently on low heat, partially covered, for 10-12 minutes until chicken is cooked through (internal temperature 165°F / 74°C) and sauce thickens. Stir occasionally but avoid disturbing crispy skin.
  8. Remove from heat and sprinkle with fresh chopped basil. Let rest for a couple of minutes before serving.

Notes

Pat chicken skin dry thoroughly to get crispy skin. Do not overcrowd the pan to avoid steaming. Use medium-high heat for browning and simmer gently in sauce to keep chicken tender. Add Parmesan off direct high heat to avoid graininess. Use a meat thermometer to ensure chicken reaches 165°F (74°C). If sauce thickens too much before chicken is done, add a splash more broth or cream.

Nutrition

Keywords: chicken thighs, sun-dried tomatoes, creamy sauce, one skillet, easy dinner, weeknight meal, comfort food

Find it online: https://goldensimmer.com/creamy-one-skillet-sun-dried-tomato-chicken-thighs-recipe-easy-dinner-idea/