Creamy Sun-dried Tomato Chicken
Creamy sundried tomato chicken is a quick, easy one pan recipe with a delicious sauce that will have you licking your fingers! Serve this with pasta, brown rice or quinoa and you have a delicious dinner for your family.
- Prep time
- 11 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons butter
- 1 tablespoon olive oil (from sun-dried tomatoes in oil)
- 1 teaspoon minced garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup finely chopped sun-dried tomatoes
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons grated Parmesan cheese
Instructions
- 1
Season 6 chicken thighs evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- 2
Heat 2 teaspoons butter in a large skillet over medium-high heat. Add the chicken thighs and sear for 3–4 minutes per side, until golden brown. Remove the chicken from the pan and set aside.
- 3
In the same skillet, add 1 tablespoon olive oil. Stir in 1 teaspoon minced garlic, 1/2 teaspoon dried thyme, and 1/2 teaspoon crushed red pepper flakes. Sauté for 1–2 minutes, until fragrant.
- 4
Add 1/2 cup finely chopped sun-dried tomatoes and 3/4 cup chicken broth, stirring to combine and scraping up any browned bits from the bottom of the pan. Season lightly with additional salt and pepper if needed.
- 5
Return the chicken to the skillet. Cover and simmer for 20–25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Check after 15 minutes and add a splash of broth if the sauce reduces too quickly.
- 6
Once the chicken is cooked, stir in 1/2 cup heavy cream and 2 tablespoons grated Parmesan cheese. Simmer for 1–2 minutes, until the sauce is creamy and slightly thickened.
- 7
Remove from heat and serve immediately.