Description
Creamy, tangy, and packed with flavor, this Chicken with Sun-Dried Tomato Cream is a comforting skillet dinner made in just 30 minutes. Juicy chicken thighs are seared and simmered in a rich parmesan cream sauce with bursts of sun-dried tomato goodness.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken thighs
- 1/2 cup sun-dried tomatoes in oil, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/3 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh basil, chopped
Instructions
- Set a large skillet over medium-high heat and let it heat.
- In a small bowl, mix together salt, pepper, and Italian seasoning. Season the chicken on both sides.
- Add olive oil to the hot skillet. Once shimmering, sear chicken thighs for 5–6 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
- Reduce skillet heat to medium. Add a splash of oil from the sun-dried tomato jar and sauté garlic until fragrant.
- Stir in chopped sun-dried tomatoes, followed by the chicken broth. Scrape up any browned bits from the pan.
- Add heavy cream and parmesan cheese. Simmer for 3–4 minutes until the sauce thickens slightly.
- Return chicken to the skillet. Spoon sauce over chicken and simmer 2 more minutes.
- Top with fresh basil and serve hot.
Notes
- Let the chicken rest after searing to keep it juicy.
- Don’t boil the sauce—keep it at a gentle simmer for best texture.
- Chop sun-dried tomatoes finely if you prefer a smoother sauce.
- Add red pepper flakes if you like a bit of heat.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 3g
- Sodium: 620mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 165mg
Keywords: chicken with sun-dried tomato cream, creamy chicken recipe, skillet chicken, sun-dried tomato sauce, parmesan cream chicken