Skillet Sun Dried Tomato Chicken Thighs

Skillet Sun-Dried Tomato Chicken Thighs

This recipe for Skillet Sun-Dried Tomato Chicken Thighs features tender, juicy chicken thighs cooked in a rich, creamy sun-dried tomato sauce. It’s an easy one-pan meal packed with robust flavors and perfect for weeknight dinners.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 1.5–2 lbs)
• 1 tbsp olive oil (or oil from the sun-dried tomatoes jar)
• 1/2 cup sun-dried tomatoes (packed in oil), drained and sliced
• 4 cloves garlic, minced
• 1/2 cup chicken broth (or dry white wine)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional, for heat)
• Salt and pepper, to taste
• Fresh basil or parsley, chopped for garnish

Instructions:

1. Sear the Chicken:

• Season the chicken thighs generously with salt and pepper on both sides.
• Heat olive oil in a large skillet over medium-high heat. Once hot, place the chicken thighs skin side down in the skillet. Sear for 5-7 minutes without moving, until the skin is crispy and golden brown.
• Flip the chicken and cook for another 5 minutes on the other side. Remove the chicken from the skillet and set aside. (It will finish cooking later in the sauce.)

2. Sauté the Garlic and Sun-Dried Tomatoes:

• In the same skillet, add the garlic and sauté for 1 minute until fragrant. Add the sun-dried tomatoes and cook for another 1-2 minutes, stirring occasionally.

3. Deglaze the Pan:

• Pour in the chicken broth (or white wine), scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.

4. Make the Creamy Sauce:

• Stir in the heavy cream, Parmesan cheese, Italian seasoning, and crushed red pepper flakes (if using). Allow the sauce to simmer for 2-3 minutes, stirring occasionally, until it begins to thicken.

5. Return the Chicken:

• Return the chicken thighs to the skillet, skin side up, nestling them into the sauce. Reduce the heat to medium-low, cover the skillet, and cook for 10-12 minutes until the chicken is fully cooked (internal temperature reaches 165°F).

6. Garnish and Serve:

• Once the chicken is done, remove the skillet from heat. Garnish with fresh basil or parsley.
• Serve the chicken thighs with the creamy sun-dried tomato sauce over pasta, rice, or with a side of crusty bread.

Tips:

• Crisp up the skin: After cooking, you can broil the chicken thighs in the oven for 2-3 minutes to get the skin extra crispy.
• Make it dairy-free: Swap out the heavy cream for coconut milk and the Parmesan for nutritional yeast for a dairy-free version.
• Add veggies: Stir in some spinach or kale during the last few minutes of cooking for extra greens.

Enjoy these Skillet Sun-Dried Tomato Chicken Thighs for a delicious, hearty meal that’s full of flavor and easy to make in one pan!