Creamy Chicken Thighs
User Reviews
5
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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
Description
This recipe begins by pan-searing seasoned chicken thighs skin-side down until browned and crisp. The fond from the pan is deglazed with white wine and Dijon mustard, creating a flavorful base. Garlic, Italian seasoning, sun-dried tomatoes, fresh basil, heavy cream, and chicken broth are added to form a creamy sauce that complements the rich chicken thighs.
The chicken returns to the pan to cook slowly in the oven at 350°F for 45 minutes, allowing the flavors to meld and the meat to become tender and moist. The sun-dried tomatoes add a slightly tangy sweetness, while basil lends freshness. The heavy cream enriches the sauce, balancing the savory and acidic components.
This dish offers a comforting main course pairing well with vegetables, rice, or potatoes. The creamy sauce is suited for spooning over sides to capture every flavor. Using an oven-proof skillet allows convenience in moving directly from stovetop to oven.
Oven-safe skillets are preferred for the entire process; if unavailable, transfer the sauce and chicken to a baking dish before baking. Maintaining a hot pan during searing prevents sticking and enhances browning.
Ingredients
- 6 chicken thigh skins on
- salt
- black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup white wine
- 1 tablespoon Dijon mustard
- 3 cloves garlic minced
- 1 Italian seasoning dash
- 1 cup heavy cream aka whipping cream
- 3/4 cup sun-dried tomatoes
- 10 leaves basil fresh
- 1 chicken broth 10 fluid ounce can
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
- Use an oven-safe skillet to cook chicken and sauce together; otherwise transfer to a baking dish before oven cooking.
- Ensure the pan is hot before adding chicken to avoid sticking and promote even browning.
User Reviews
Overall Rating
5
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