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.
Did you make this recipe?
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This was an okay recipe. I’ve made it twice. The 2nd time I omitted dried tomatoes and substituted cherry tomatoes cut in half and added right before serving. Much better.
BTW, if you don’t like tomatoes you can substitute jarred red pimentos.
Not only a tasty dish, but a beautiful one. Made a batch for my family and a batch for another family at church. All six kids between our family also enjoyed it. No changes.
Easy and delicious! We have enjoyed so many of your recipes. My husband says this one definitely goes in the rotation!
Excellent—so easy and delicious! My 3 year old who is a picky eater is gobbling it all up!
I’ve made this recipe a couple of times, my family loves it And its so easy + so damn delicious definitely a keeper!!
So easy and tasty! I accidently bought chicken breast instead of thighs and it was still delicious. I served it over a bed of buttered pasta. The leftovers the next day were just as delicious and I served it over a bed of spinach for a nice hot salad for lunch. Next time I will double the sauce to serve it with pasta. This will be on our monthly rotation. Easy, quick, delicious and the leftovers make a for a great hot salad for lunch! Winner winner chicken dinner.
Yum! Served this to friends, and there wasn’t a bite left over.
Delicious — will definitely make this again. The recipe (step 6) says to return the chicken to the pan but none of the prior steps said to remove the chicken.
Hi Suzanne! We apologize for the confusion but the chicken gets set aside in step #3.
Step 3: 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.
We hope that helps for next time!
I missed that, too. But still turned out fine. Thanks!
This was an easy recipe and so delish. I recommend everyone try it
Yum! I added a little tomato paste and a bit more flour. Quick note. You forgot to say “remove chicken from pan” before making the sauce. 🙂 Great recipe!
FANTASTIC! A regular in our rotation now. Our sundried tomatoes gave us a little lemony flavor it seemed too. Simply fantastic. Thanks!
This is delicious! Wondering if you mean the sun dried tomatoes to be in oil or should we be reconstituting before putting them in with the chicken??
This was delicious!!! Followed the recipe exactly and it came out great. Thanks!
This is absolutely ah-mazing!!! Soooo good!!!
Hi, sounds devine but what’s half and half? …of what? Thank you!
Here in the UK it is single cream.
Vanessa, half & half is half milk/half cream.
Definitely going to try this, let you know how it turns out
Yummy i made it and every one loved it served it over some pasta and a assorted greens salad and homemade bread.
Can I use a combo of boneless chicken breasts and thighs.