Skillet Sun Dried Tomato Chicken Thighs
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Juicy, golden brown chicken in the sauciest, sun dried tomato cream sauce with sneaked-in greens!
So much yes here. Juicy, tender, perfectly cooked chicken thighs. The creamiest, sauciest, garlicky sun dried tomato cream sauce. Sneaked-in greens (always a plus). And freshly grated Parmesan?
YES YES YES.
When I’m feeling super fancy, I’ll serve this with my favorite IP mushroom risotto and all the crusty bread. Oh and extra Parmesan for serving. Because you can never ever have enough.
Tools For This Recipe
Large cast iron skillet
Skillet Sun Dried Tomato Chicken Thighs: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
Skillet Sun Dried Tomato Chicken Thighs
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 5 ½ tablespoons all purpose flour, divided
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 small shallot, diced
- 1 cup chicken stock
- ½ cup half and half
- ½ cup sun dried tomatoes halves
- 2 cups baby spinach
- 3 tablespoons freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
- Heat canola oil and butter in a large cast iron skillet over medium heat.
- Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
- Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes; season with salt and pepper, to taste.
- Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
- Gradually whisk in chicken stock, half and half and sun dried tomatoes. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in spinach, Parmesan and parsley; season with salt and pepper, to taste. Return chicken to the skillet.
- Serve immediately.
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I made this last well!! It was so freaking amazing! Not a morsel left!! Question, could the left overs be frozen and used at a later time? I’d like to make a friend of mine some meals, but she would struggle to eat this every day for 4-5 days (it is only her). Any advice would be greatly appreciated.
This recipe was very easy to follow. It turned out delicious!!! Will certainly make again! I put it over egg noodles.
Delicious and easy to make! We loved it!
Love the sound of this but don’t know what half and half is. Please can you explain. Thanks
Half-and-half is simply a blend of equal parts milk and cream. Whereas heavy cream has at least 36 percent fat, half-and-half has between 10 and 18 percent. Half-and-half can be incorporated in recipes, but because of the lower fat content, it cannot be used to make whipped cream since it won’t hold its peaks. It also won’t thicken a sauce the way that heavy or whipping cream does.
https://www.allrecipes.com/article/what-is-half-and-half/
This is sensational. I added artichoke hearts at the same time as the sun-dried tomatoes and used double/heavy cream instead of half-and-half. Another Chungah triumph.
Thank you!
I felt compelled to leave a review about this recipe it’s a shame not to. They said it’s damn delicious. My husband say’s it bloody delicious! I agree with him. Thank you for sharing your recipe. We love it!
Easy. Tasty. Quick. I used what I had available and substituted chicken breasts, regular tomatoes, sliced onions, and evaporated milk. Put it over rice. I will use it with other meats for a quick meal.
Great recipe. I substituted mascarpone for half and half and added mushrooms. Delicious. Any idea how many calories would be in one serving ?
Excellent recipe!! My husband wanted to lick the bowl. I added a bit of tomato paste white wine basil and Italian seasoning. Definitely double the sauce to serve blended with pasta. Well done.
Made this as written except used the oil from the sun dried tomatoes instead of canola oil and used oat milk creamer instead of half and half. My family couldn’t get enough!
what is half and half
It is a mixture of half heavy cream half milk. In this recipe if you don’t have half and half you can substitute 1/4 cup milk and 1/4 cup heavy cream. I used skim milk with the cream and it turned out fine.
Made this tonight and it was delicious! I used a little of the oil from the sun dried tomatoes with the canola oil to cook the chicken. Used kale instead of spinach and I did not add the Parmesan because the sauce was so good without it. Served it with crusty, buttered French bread to soak up the sauce. A winner, winner chicken dinner!
I made this last night for my family and it was awesome! I had to triple the recipe but that wasn’t a problem. I couldn’t find the cauliflower gnocchi but found ones made with almond flour. Didn’t cook them beforehand, but they cooked easily enough in the sauce. The family asked me to put this in our regular menu list.
This is easy and delicious. I use some of the oil from the sun dried tomatoes to brown the chicken and it adds that much more flavor. I serve it over couscous and it’s just an easy delicious meal!
delicious and the sauce is to die for! I used the tomatoes in oil, after the sauce was done I put in my bullet blender so there wouldn’t be chunks of tomatoes. Great flavor. As always love your recipes
This recipe blew my socks off! I will make this many times in the future. Very easy and full of flavor.
This is a good recipe and it gives 4 generous servings. I love sundried tomato in anything. I used spinach in my dish. This is a keeper.
What a flavorful dish! I only had bone-in thighs on hand so the chicken took a lot longer to cook, but still came out delicious. The sauce wasn’t too heavy and the baby spinach wilted nicely in the sauce. My family loved it and kept asking for more! Will cook using boneless thighs next time to save me some time! Highly recommend this yummy recipe.
What a wonderful flavored chicken dish. Will add it to my recipe box.
My boyfriend loved this when I made it for him. It is super flavorful! I used grape tomatoes cut in half and added mushrooms. Super yummy!
What a simple, bright and delicious meal! My family loved this chicken. Thank you!
Very yummy I subbed parsley for Italian seasoning! Delicious!
I had ingredients in search of a recipe, and this fit the bill perfectly. When I tasted the sauce I thought it needed a little something more, so I added a glug (1-2 T. ?) of white wine vinegar. It complemented the flavors nicely. Also, I used fresh basil instead of parsley, since that is what I had. I’ll definitely save this recipe for future use.