Chicken with Sun-Dried Tomatoes

plate of chicken thighs with sun-dried tomato cream sauce garnished with basil

5 from 2 votes

You'll love these skillet chicken thighs in a sun-dried tomato sauce accented with garlic, Parmesan, white wine and a hint of cream! Dinner will be ready in 30 minutes!

Prep Time1

Cook Time29

Course: dinner

Cuisine: Italian-American

Servings:

Calories: 696kcal

Author: Mamma C

Equipment

garlic press

Ingredients

3 Tablespoons olive oil from a jar of sun-dried tomatoes (divided use)
2 pounds boneless, skinless, chicken thighs
salt to taste
pepper to taste
2 cloves garlic (medium or large)
¼ cup white wine (preferably Sauvignon Blanc but can use Chardonnay, Pinot Blanc, etc.)
1 cup chicken stock
½ cup heavy cream
8.5 ounces jar of sun-dried tomato halves in olive oil (Use all of the tomatoes but reserve the leftover olive oil for another use.)
3 cups fresh spinach
⅓ cup freshly grated Parmesan cheese
¼ teaspoon red pepper flakes
4-6 fresh basil leaves
crusty bread for serving (optional)

Instructions

Add two tablespoons of the olive oil from a jar of sun-dried tomatoes to a 12-inch, nonstick skillet over medium-high heat. When the oil is sizzling, add the thicken thighs in a single layer, being sure to open them if they're folded under at the ends. Sprinkle salt and pepper on the chicken. Sear the chicken for six minutes, or until it's easy to flip over.
While the chicken is cooking, press the garlic using a garlic press or peel and chop it finely. Measure out the wine. Then in a large measuring cup, measure out the chicken stock and cream (they can be together.)
Flip the chicken over and cook the second side for five minutes or until browned. Remove the chicken to a platter or 9x13 pan.
Add one tablespoon of olive oil from the jar of sun-dried tomatoes to the pan over medium-high heat. Stir in the garlic and cook it for 15 seconds. Whisk in ¼ cup of white wine, scraping up the browned bits from the pan, and cook it for two minutes.
Whisk the chicken stock and cream to combine them, then add the mixture to the pan, whisking some more. Stir in the drained sun-dried tomatoes, three cups of spinach leaves, and ⅓ cup of Parmesan. Let the sauce come to a simmer. Then, let it cook for five minutes, stirring occasionally.
Add the chicken back to the pan and cook for 3-4 minutes longer, or until the chicken is cooked through (no longer pink inside) and the sauce is thickened. Sprinkle on ¼ teaspoon of red pepper flakes. Top with ribbons of fresh basil leaves.
Serve the sun-dried tomato chicken with crusty bread for dipping in the sauce. Or, you can serve this over orzo or rice. Store leftovers in a sealed container in the refrigerator for up to four days.

Notes

Boneless chicken thighs are delicious in this dish, but you could use skinless, boneless chicken breasts sliced in half to thin them out, instead.

Nutrition