Description
This skillet of Chicken Thighs with Creamy Sun-Dried Tomato Sauce is a total cold-weather comfort dish—rich, garlicky, and just the right touch of indulgent. Simmered in a velvety sauce of broth, Parmesan, and sweet-tangy sun-dried tomatoes, the chicken turns ultra-tender and flavor-packed. Serve it with pasta, rice, or crusty bread to soak up every last spoonful.
Ingredients
• 6 bone-in, skin-on chicken thighs
• Salt & pepper to taste
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, drained & chopped
• 3/4 cup chicken broth
• 1/2 cup heavy cream or half & half
• 1/3 cup grated Parmesan cheese
• Optional: spinach or basil for garnish
Instructions
Season and sear chicken in a skillet over medium-high heat until golden, about 6 minutes per side. Remove and set aside.
In the same pan, sauté garlic for 30 seconds, then add sun-dried tomatoes.
Pour in broth, scraping up any browned bits. Stir in cream and Parmesan. Simmer 2–3 minutes.
Nestle chicken back in, skin side up. Reduce heat to low and simmer uncovered 20–25 minutes, until chicken is tender and sauce thickens.
Garnish with herbs and serve warm.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner