Creamy Chicken Thighs
User Reviews
5.0
33 reviews
Excellent
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Prep Time
5 mins
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Cook Time
1 hr
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Total Time
1 hr 5 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Creamy Chicken Thighs
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These creamy chicken thighs with a sun-dried tomato and basil sauce are comforting and decadent. The crispy skin chicken in this rich sauce is heavenly!
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Ingredients
- 6 chicken thighs (skins on)
- salt & pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup white wine
- 1 tablespoon Dijon mustard
- 3 cloves garlic minced
- 1 dash Italian seasoning
- 1 cup heavy/whipping cream
- 3/4 cup sun-dried tomatoes
- 10 leaves fresh basil
- 1 (10 fluid ounce) can chicken broth
Instructions
- Preheat oven to 350F. Move rack to center of oven.
- Add butter and olive oil to a deep oven-safe skillet (mine is 2" deep) over medium-high heat.
- Season both sides of chicken thighs with salt and pepper. Add to the pan skin-side down. Tip: make sure the pan is hot or the chicken skin will stick. Cook for 8-10 minutes and then flip and cook for an additional 3-4 minutes. If the oil is furiously splattering, you may want to turn it down to medium heat. Chicken should release fairly easily once it's browned.
- Remove chicken from pan and set aside.
- Deglaze the pan with the white wine and mustard. Stir until the mustard has dissolved. Add the garlic, Italian seasoning, cream, sun-dried tomatoes, basil (tear it into smaller pieces), and chicken broth.
- Add the chicken back in the pan and cook in the oven for 45 minutes.
Notes
- This is the skillet I used. If you don't have an oven-proof skillet, you can transfer the sauce and chicken pieces to a baking dish after step 5.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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