Creamy Sun Dried Tomato Chicken
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.
Servings: 6 servings
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon ground thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 Tablespoons 30 milliliters avocado oil
- ¾ cup 180 milliliters low-sodium chicken broth
- ⅓ cup 80 milliliters heavy whipping cream
- 1 teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ¾ cup ~125 grams sun-dried tomatoes in olive oil, drained, roughly chopped
- ⅓ 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
- Preheat Oven: Preheat oven to 500 degrees.
- Prepare Chicken: Season chicken thighs on each side with Italian seasoning, ground thyme, salt, and pepper.
- 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.
- 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.
- 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.
- Serve: Remove skillet from oven, garnish with shredded Parmesan, Italian seasoning, and freshly-cracked pepper, then serve.
Video
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.