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Creamy Chicken with Sundried Tomatoes is a perfect one pan meal that you can make in 30 minutes.
This is my new favorite one pan meal that you can make in just 30 minutes. Delicious chicken thighs first seared, then cooked in an amazing creamy sauce with sun dried tomatoes and lots of parmesan cheese.
This sauce has a perfect combination of flavors! Spicy from red chili flakes, tart from sun dried tomatoes, creamy from parmesan.
If you follow my blog, you probably already noticed that I love chicken and cook it a lot! From Buffalo Chicken Wings to One Pot Chicken and Rice to Whole Roasted Chicken, all these recipes are super tasty and easy to make! So, don’t forget to check out all my recipes with chicken HERE.
What are Sun Dried Tomatoes?
Sun dried tomatoes are regular ripe tomatoes that have been preserved by a dehydration method. Often, these tomatoes are treated with salt and then placed under the sun for a few days. This way they will extend their shelf life while keeping nutritional value.
Usually, you can find them in a store in 2 different forms: dried in a vacuum sealed package or preserved in olive oil in a jar.
For this recipe, I prefer to use dried tomatoes. However, if you have the ones with olive oil, feel free to use them!
How to make Creamy Chicken with Sundried Tomatoes
To start, we will need to rinse and pat dry the chicken thighs. Also, if the chicken has excess skin, you can trim it with scissors. Then season with salt and pepper from both sides.
Meanwhile preheat the oven to 400°F.
Also, preheat an oven-proof skillet over medium/high heat. Melt the butter and add chicken skin-side down. Brown both sides for about 3 minutes, then transfer to a plate and set aside (Photos 1-4).
How to make creamy sauce for chicken
Lower the heat to medium. To the skillet, add chicken broth, heavy cream, minced garlic, red pepper flakes, sun dried tomatoes and grated parmesan cheese. Stir and bring to boil. Reduce the heat to low and simmer for 2-3 minutes (Photos 5-11).
Transfer the chicken back to the skillet and place everything to the oven (Photo 12). Bake at 400°F for 15-20 minutes, or until the chicken internal temperature reaches 170-175°F.
Garnish with basil and serve.
How to serve Creamy Chicken
My favorite way is to serve this creamy chicken over pasta. And don’t forget to pour extra sauce over it!
It also will be great with rice (white or brown), zucchini noodles, roasted vegetables
Options and Substitutions
- If you don’t like bone-in skin-on chicken thighs, you can use chicken breasts. All the cooking instructions will be the same.
- If you decide to use boneless skinless chicken thighs, you will need to reduce baking time to about 10 minutes (because the meat is much thinner).
- I also like to add some spinach or broccoli to meal. Just add it when the sauce is simmering, then add browned chicken and bake as usual.
Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!
Creamy Chicken with Sundried Tomatoes
Ingredients
- 4-6 bone-in skin-on chicken thighs
- Salt pepper to taste
- 2 tablespoons unsalted butter
- 1 cup chicken broth
- ½ cup heavy cream
- 2 cloves garlic minced
- ¼ teaspoon red pepper flakes
- ¼ cup sun dried tomatoes diced
- ½ cup parmesan cheese grated
- Basil for garnish
Instructions
- Rinse and pat dry the chicken thighs. Trim the excess skin with scissors. Then season with salt and pepper from both sides.
- Meanwhile preheat the oven to 400°F.
- Preheat an oven-proof skillet over medium/high heat. Melt 2 tbsp butter and add chicken skin-side down. Brown both sides for about 3 minutes, then transfer to a plate and set aside.
- Lower the heat to medium. To the skillet, add 1 cup chicken broth, ½ cup heavy cream, 2 cloves minced garlic, ¼ tsp red pepper flakes, 1/4 cup sun dried tomatoes, and ½ cup grated parmesan cheese. Stir and bring to boil. Reduce the heat to low and simmer for 2-3 minutes.
- Transfer the chicken back to the skillet and place everything to the oven. Bake at 400°F for 15-20 minutes, or until the chicken internal temperature reaches 170-175°F.
- Garnish with basil and serve.
Video
Notes
- If you don’t like bone-in skin-on chicken thighs, you can use chicken breasts. All the cooking instructions will be the same.
- If you decide to use boneless skinless chicken thighs, you will need to reduce baking time to about 10 minutes (because the meat is much thinner).
- I also like to add some spinach or broccoli to meal. Just add it when the sauce is simmering, then add browned chicken and bake as usual.
Nutrition
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