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Creamy sun dried tomato chicken thighs in a cast-iron skillet atop a marble countertop.

Creamy Sun Dried Tomato Chicken


  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

Description

This Creamy Sun Dried Tomato Chicken recipe yields a delicious one-pan skillet dish that can be made in just 30 minutes. Boneless skinless chicken thighs are cooked to perfection in a creamy sun-dried tomato sauce that’s made with ingredients like heavy cream, chicken broth, Parmesan cheese, and Italian seasoning.


Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 Tablespoons (30 milliliters) avocado oil
  • 3/4 cup (180 milliliters) low-sodium chicken broth
  • 1/3 cup (80 milliliters) heavy whipping cream
  • 1 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 3/4 cup (~125 grams) sun-dried tomatoes in olive oil, drained, roughly chopped
  • 1/3 cup (37 grams) shredded Parmesan cheese

Optional Garnishes and Pairing (Not Included In Nutrition Info):

  • Shredded Parmesan cheese
  • Italian seasoning
  • Freshly-cracked black pepper


Instructions

  1. Preheat Oven: Preheat oven to 500 degrees.
  2. Prepare Chicken: Season chicken thighs on each side with Italian seasoning, ground thyme, salt, and pepper.
  3. Begin Cooking Chicken: In a cast-iron skillet over medium-high heat, heat oil. Place chicken thighs in even layer and cook until lightly golden on each side, about 2-3 minutes per side (note that the chicken will not yet be cooked throughout). Transfer chicken to a plate and set aside.
  4. Prepare Sauce: Reduce stovetop temperature to medium and add in chicken broth, heavy cream, garlic powder, and red pepper flakes. Bring to a light simmer for 1-2 minutes, stirring regularly. Stir in sun-dried tomatoes and shredded Parmesan and simmer for additional 1 minute.
  5. Finish Cooking Chicken: Return chicken thighs to skillet and transfer skillet to preheated oven and cook until internal temperature reaches 165 degrees, about 6-8 minutes.
  6. Serve: Remove skillet from oven, garnish with shredded Parmesan, Italian seasoning, and freshly-cracked pepper, then serve.

Recipe Notes:

Refrigerator Storage: Store the dish in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions: Reheat in a skillet on the stovetop over medium heat until warmed throughout. Or, microwave for 30-90 seconds, depending on the wattage of your microwave.

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