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Tuscan Sun-Dried Tomato Chicken Thighs

Crispy chicken thighs in creamy garlic parmesan sauce with sun dried tomatoes
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A one-pan skillet meal featuring juicy chicken thighs in a rich, creamy sauce with sun-dried tomatoes, garlic, parmesan, and fresh herbs. This dish is protein-packed, full of flavor, and surprisingly simple to make for a comforting weeknight dinner.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 lbs)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp dried Italian seasoning
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 4-5 cloves garlic, minced
  • ⅓ cup sun-dried tomatoes (packed in oil), drained and chopped
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes (optional)
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream or half-and-half
  • 1 cup freshly grated parmesan cheese
  • 2 cups fresh baby spinach
  • ¼ cup fresh basil, chopped (plus more for garnish)

Instructions

  1. Pat chicken thighs dry with paper towels. Season all over with salt, pepper, and Italian seasoning.
  2. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken thighs skin-side down and sear without moving for 6-8 minutes until skin is crispy and golden. Flip and cook for 3-4 minutes more. Transfer to a plate.
  3. Reduce heat to medium. Add butter to the skillet. Once melted, add diced onion and cook for 3-4 minutes until softened.
  4. Add minced garlic, chopped sun-dried tomatoes, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
  5. Pour in chicken broth to deglaze the pan, scraping up browned bits. Simmer for 2-3 minutes to reduce slightly.
  6. Stir in heavy cream and bring to a gentle simmer. Reduce heat to low and gradually whisk in grated parmesan until sauce is smooth.
  7. Add fresh spinach to the sauce and stir until wilted. Nestle the seared chicken thighs back into the skillet, along with any juices. Spoon sauce over the top.
  8. Cover the skillet and simmer on low for 10-12 minutes, until chicken is cooked through. Stir in fresh basil just before serving.

Notes

For crispy skin, ensure chicken is thoroughly dried before seasoning. Use freshly grated parmesan for a smoother sauce; pre-grated cheese can make it grainy. To lighten the dish, use boneless, skinless thighs and substitute heavy cream with full-fat coconut milk. Leftovers store well in the refrigerator for 3-4 days.

Nutrition

Find it online: https://www.stacksipsnack.com/tuscan-sun-dried-tomato-chicken-thighs/