Creamy Sun Dried Tomato Chicken

5 from 12 votes

Creamy Sun Dried Tomato Chicken

Boneless, skinless chicken thighs seasoned with Italian seasoning and thyme, browned in a cast-iron skillet, and finished in the oven in a sauce of chicken broth, heavy cream, sun-dried tomatoes, and Parmesan. It all cooks in one skillet in about 30 minutes and makes 6 servings.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: American

Keyword: creamy sun dried tomato chicken, creamy sun dried tomato sauce with chicken, sun dried tomato chicken thighs

Servings: servings

Calories: 301kcal

Author: Sara Nelson

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 avocado oil 30 milliliters
¾ cup low-sodium chicken broth 180 milliliters
⅓ cup heavy whipping cream 80 milliliters
1 teaspoon garlic powder
¼ teaspoon red pepper flakes
¾ cup sun-dried tomatoes in olive oil, drained and roughly chopped about 125 grams
⅓ cup shredded Parmesan cheese 37 grams

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°F.
Prepare Chicken: Season chicken thighs on each side with Italian seasoning, ground thyme, salt, and pepper.
Begin Cooking Chicken: In a large (12-inch) cast-iron skillet over medium-high heat, heat oil. Place chicken thighs in an 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 an additional 1 minute, until the Parmesan melts into the sauce.
Finish Cooking Chicken: Return chicken thighs to skillet and transfer skillet to preheated oven and cook until internal temperature reaches 165°F, about 6 to 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.

Nutrition