Creamy Sun-dried Tomato Chicken

An overhead view of a cast iron skillet with cooked chicken thighs

4.90 from 19 votes

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.

Cook Time35

Total Time35

Course: Main Dish

Keyword: sun dried tomatoe chicken

Servings: Servings

Author: Richa Gupta

Ingredients

6 chicken thighs
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil from sun-dried tomatoes in oil
2 teaspoon butter
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

US Customary - Metric

Instructions

Season chicken thighs with salt and pepper.
Melt butter in a pan over medium high heat, and add chicken thighs. Sear on both sides for 3-4 minutes on either side.
Remove the chicken from the pan and set aside.
Heat olive oil in the same pan and add garlic, thyme and chilli flakes. Saute for a minute or two and add sundried tomatoes, chicken broth, salt and pepper.
Add the chicken back to the pan and cook covered for 20-25 minutes till the chicken is cooked through. Check after 15 minutes and add a little broth if necessary.
Once the chicken is cooked, stir in the heavy cream and parmesan and simmer for a minute or two before switching off the flame. Serve immediately.

Nutrition