Laura Mariano
A One-Skillet Wonder
Inspired by Damn Delicious, Cup of Yum, and Real Balanced, Skillet Sun-Dried Tomato Chicken Thighs are the definition of weeknight perfection. This dish combines juicy chicken thighs with a creamy garlic sauce infused with tangy sun-dried tomatoes, creating a flavor profile that’s both indulgent and balanced. The beauty of this recipe lies in its simplicity: everything comes together in one skillet, minimizing cleanup while maximizing flavor. In just about 30 minutes, you’ll have a meal that feels restaurant-worthy yet is easy enough for a busy evening. The combination of tender chicken, velvety sauce, and Mediterranean-inspired ingredients like Parmesan and spinach makes this dish irresistible. Whether served over pasta, rice, or mashed potatoes, it’s a versatile recipe that adapts to any occasion. Quick, flavorful, and comforting, this one-skillet wonder proves that weeknight dinners can be both effortless and extraordinary.
What Are Skillet Sun-Dried Tomato Chicken Thighs?
Skillet Sun-Dried Tomato Chicken Thighs are a Mediterranean-inspired dish that brings together bold flavors in a creamy, comforting sauce. Boneless, skinless chicken thighs are pan-seared until golden brown, then simmered in a sauce made with garlic, shallots, chicken broth, cream, and Parmesan. Sun-dried tomatoes add tangy depth, while fresh spinach and herbs provide color and freshness. The result is a dish that’s rich, savory, and perfectly balanced. Ready in about 30 minutes, it’s ideal for busy weeknights when you want something hearty but don’t have hours to spend in the kitchen. The creamy sauce clings beautifully to pasta, rice, or bread, making it versatile enough for different pairings. With its combination of juicy chicken, velvety sauce, and Mediterranean flair, this recipe is both comforting and sophisticated, proving that skillet dinners can be quick, flavorful, and impressive.
Ingredient Overview
The ingredients for this dish are simple yet packed with flavor:
- Chicken: Boneless, skinless thighs are preferred for their juiciness and tenderness.
- Sauce base: Garlic and shallots provide aromatic depth, while chicken broth and cream (or half-and-half) create a rich, velvety sauce.
- Flavor boosters: Sun-dried tomatoes add tangy sweetness, Parmesan lends salty richness, spinach brings freshness, and parsley adds brightness.
- Optional add-ins: Mushrooms for earthiness, white wine for acidity, or red pepper flakes for heat.
Tip: Use oil-packed sun-dried tomatoes for the richest flavor and smooth texture in the sauce.
Together, these ingredients create a dish that’s indulgent yet balanced, offering creamy comfort with Mediterranean flair.
Step-by-Step Instructions
- Season chicken: Pat chicken thighs dry. Season with salt, pepper, and a light dusting of flour to help with browning.
- Sear chicken: Heat oil in a large skillet over medium-high heat. Sear chicken thighs for 4–5 minutes per side until golden brown. Remove and set aside.
- Sauté aromatics: In the same skillet, add garlic and shallots. Cook for 1–2 minutes until fragrant.
- Deglaze: Pour in chicken broth, scraping up browned bits from the pan.
- Build sauce: Stir in cream, sun-dried tomatoes, and Parmesan. Simmer gently until sauce thickens.
- Add greens: Toss in spinach and cook until wilted.
- Return chicken: Place chicken back into the skillet. Spoon sauce over the thighs and let simmer for 5 minutes to absorb flavor.
- Serve: Garnish with parsley and serve hot.
Tip: Let chicken rest in the sauce for 5 minutes before serving to maximize flavor.
Flavor Variations & Add-Ons
- Add mushrooms for earthy depth.
- Swap thighs for chicken breasts if preferred.
- Make it spicy with red pepper flakes or chili oil.
Serving Suggestions
Serve Skillet Sun-Dried Tomato Chicken Thighs over pasta, rice, or mashed potatoes to soak up the creamy sauce. Pair with crusty bread for dipping and a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to balance richness. This dish is versatile enough for weeknight dinners yet elegant enough for entertaining.
Easy Skillet Sun Dried Tomato Chicken Thighs Recipe | Juicy & Creamy Mediterranean Dinner
Equipment
- Large skillet (cast iron or stainless steel)
- Tongs
- Wooden spoon or spatula
- Measuring cups & spoons
- Cutting board & knife
Ingredients
- 6 boneless, skinless chicken thighs
- 2 tbsp flour (for dredging)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 shallot, finely chopped
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half)
- ½ cup sun-dried tomatoes (oil-packed, drained and chopped)
- ½ cup grated Parmesan cheese (freshly shredded)
- 2 cups fresh spinach
- 2 tbsp fresh parsley, chopped
- Salt & pepper to taste
- Optional add-ins: ½ cup mushrooms, ¼ cup white wine, pinch of red pepper flakes
Instructions
- Season chicken: Pat chicken thighs dry. Season with salt, pepper, and dredge lightly in flour.
- Sear chicken: Heat olive oil in skillet over medium-high heat. Sear thighs for 4–5 minutes per side until golden brown. Remove and set aside.
- Sauté aromatics: Add garlic and shallots to skillet. Cook for 1–2 minutes until fragrant.
- Deglaze: Pour in chicken broth, scraping up browned bits.
- Build sauce: Stir in cream, sun-dried tomatoes, and Parmesan. Simmer until sauce thickens.
- Add greens: Toss in spinach and cook until wilted.
- Return chicken: Place chicken back into skillet. Spoon sauce over thighs and simmer for 5 minutes.
- Serve: Garnish with parsley and serve hot over pasta, rice, or mashed potatoes.
Notes
- Make-ahead: Store leftovers in an airtight container for 3 days. Freeze sauce separately for up to 2 months.
- Reheating: Warm gently on stovetop with a splash of broth; add fresh spinach after reheating.
- Common mistakes: Overcooking chicken (dry texture), using low-fat cream (sauce separates), skipping flour dredge (sauce won’t thicken).
- Variations: Add mushrooms for earthiness, swap thighs for chicken breasts, or make it spicy with chili flakes.
- Pairings: Serve with pasta, rice, mashed potatoes, or crusty bread. Complement with crisp white wine.
