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Chicken Thighs With Creamy Sun-Dried Tomato Sauce - Comforting, Flavor-Packed, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken thighs: 6–8 pieces, bone-in and skin-on for best flavor (boneless/skinless also works).
  • Sun-dried tomatoes: 1/2 cup, packed in oil, sliced. Reserve some oil for cooking if desired.
  • Garlic: 3–4 cloves, minced.
  • Shallot or onion: 1 small shallot or 1/2 small onion, finely chopped.
  • Chicken broth: 1 cup, low-sodium.
  • Heavy cream: 1/2 to 3/4 cup (or half-and-half for a lighter sauce).
  • Parmesan: 1/3 cup, freshly grated.
  • Spinach or kale (optional): 2 cups baby spinach or 1 cup chopped kale.
  • Fresh basil or parsley: A small handful, chopped.
  • Olive oil: 1–2 tablespoons (use some of the sun-dried tomato oil for extra flavor).
  • Butter: 1 tablespoon (optional, for richness).
  • Tomato paste: 1 tablespoon (boosts color and depth).
  • Red pepper flakes: A pinch, optional.
  • Salt and pepper: To taste.
  • Paprika and Italian seasoning: 1 teaspoon each (or use thyme and oregano).
  • Lemon: 1/2 lemon for finishing, optional.

Method
 

  1. Prep the chicken: Pat chicken thighs dry. Season generously with salt, pepper, paprika, and Italian seasoning. This helps the skin crisp and flavors the meat deeply.
  2. Sear the chicken: Heat a large skillet over medium-high. Add olive oil (or sun-dried tomato oil). Place chicken skin-side down and sear until deeply golden and crisp, about 6–8 minutes. Flip and sear the other side for 3–4 minutes. Transfer to a plate. Leave 1–2 tablespoons of fat in the pan; pour off the rest if needed.
  3. Sauté aromatics: Lower heat to medium. Add chopped shallot/onion and cook until soft, about 2–3 minutes. Stir in garlic for 30 seconds until fragrant. Add tomato paste and cook 1 minute to caramelize slightly.
  4. Deglaze and build the sauce: Pour in chicken broth and scrape up browned bits. Stir in sliced sun-dried tomatoes and a pinch of red pepper flakes. Simmer 2–3 minutes to reduce slightly.
  5. Add cream and Parmesan: Stir in heavy cream and Parmesan until smooth. Let it bubble gently for 2 minutes. Taste and adjust salt and pepper. The sauce should be lightly thick but still pourable.
  6. Return chicken to the pan: Nestle thighs into the sauce, skin-side up. Reduce heat to medium-low. Cover and simmer 10–15 minutes (boneless: 8–10 minutes) until chicken is cooked through. Internal temperature should reach 165°F (74°C).
  7. Greens and finish: If using spinach or kale, stir it into the sauce and cook until wilted. Add a squeeze of lemon for brightness if you like. Stir in butter for a glossy finish.
  8. Serve: Sprinkle with chopped basil or parsley. Spoon the sauce over the chicken and plate with pasta, rice, mashed potatoes, or crusty bread.