Creamy Sun-dried Tomato Chicken

User Reviews

4.9

57 reviews
Excellent
  • Cook Time

    35 mins

  • Total Time

    35 mins

  • Servings

    6 Servings

  • Calories

    422 kcal

  • Course

    Main Course

Creamy Sun-dried Tomato Chicken

Creamy Sun-dried Tomato Chicken features tender seared chicken thighs cooked in a rich sauce with chopped sun-dried tomatoes, garlic, thyme, and red pepper flakes. The sauce, finished with heavy cream and Parmesan cheese, coats the chicken with a smooth, savory flavor combining mild heat and the tangy sweetness of sun-dried tomatoes. This dish is well-suited for a comforting dinner served immediately while the sauce is warm and creamy.

Description

Creamy Sun-dried Tomato Chicken is made by searing seasoned chicken thighs to develop a golden crust, then simmering them in a sauce built from olive oil extracted from sun-dried tomatoes, minced garlic, dried thyme, and crushed red pepper flakes. Chopped sun-dried tomatoes add texture and tang, while chicken broth adds moisture and depth. After the chicken cooks through, heavy cream and grated Parmesan cheese are stirred in, creating a luscious, flavorful sauce that clings to the meat.

The combination of spices and sun-dried tomato pieces yields a savory dish with subtle spice and acidity balanced by the creaminess of the sauce. Cooking the chicken covered ensures it stays moist and tender. Serve this chicken alongside rice or vegetables to complement the rich sauce.

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Ingredients

Servings
  • 6 chicken thighs
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil from sun-dried tomatoes in oil
  • 2 teaspoon butter
  • 1 teaspoon garlic minced
  • 1/2 teaspoon thyme dried
  • 1/2 teaspoon red pepper flakes crushed
  • 1/2 cup sun-dried tomatoes finely chopped
  • 3/4 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons Parmesan Cheese grated

Instructions

  1. Season chicken thighs with salt and pepper.
  2. Melt butter in a pan over medium high heat, and add chicken thighs. Sear on both sides for 3-4 minutes on either side.
  3. Remove the chicken from the pan and set aside.
  4. Heat olive oil in the same pan and add garlic, thyme and chilli flakes. Saute for a minute or two and add sundried tomatoes, chicken broth, salt and pepper.
  5. Add the chicken back to the pan and cook covered for 20-25 minutes till the chicken is cooked through. Check after 15 minutes and add a little broth if necessary.
  6. Once the chicken is cooked, stir in the heavy cream and parmesan and simmer for a minute or two before switching off the flame. Serve immediately.

Nutrition Information

Show Details
Calories 422kcal (21%) Carbohydrates 6g (2%) Protein 37g (74%) Fat 27g (42%) Saturated Fat 11g (55%) Cholesterol 149mg (50%) Sodium 271mg (11%) Potassium 933mg (20%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 485IU (10%) Vitamin C 5.8mg (6%) Calcium 75mg (8%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 422 kcal

% Daily Value*

Calories 422kcal 21%
Carbohydrates 6g 2%
Protein 37g 74%
Fat 27g 42%
Saturated Fat 11g 55%
Cholesterol 149mg 50%
Sodium 271mg 11%
Potassium 933mg 20%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 485IU 10%
Vitamin C 5.8mg 6%
Calcium 75mg 8%
Iron 2.1mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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User Reviews

Overall Rating

4.9

57 reviews
Excellent

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