The most delicious creamy chicken with sun-dried tomatoes you will ever taste! This easy recipe has just a few ingredients, is made on the stove-top, and so much fresh, amazing flavor. Give it a try for dinner!
This recipe is made in one skillet on the stovetop, but I also include Instant Pot instructions in the recipe card below!
Sun dried tomato chicken
Y'all. We are OBSESSED with this creamy chicken with sun-dried tomatoes. Legit obsessed.
Tender, seasoned chicken thighs in a creamy sun-dried tomato sauce with lots of fresh herbs and flavor. The chicken tastes FANTASTIC, and the extra sun-dried tomato sauce is AMAZING spooned over pasta, or for dipping a nice crusty baguette.
We make this with either boneless or bone-in chicken thighs, we don't discriminate! We do, however, remove the skip from the chicken thighs to make this dish juuust a little healthier and because we love spooning the sauce over the chicken, which would mean that the chicken skin doesn't stay too crispy.
So we ditch the skin.
Not a fan of chicken thighs? Make this creamy sun-dried tomato chicken with chicken breasts instead. It will be almost as good (we are HUGE fans of chicken thighs), but it will still be great!
We make this creamy chicken on the stove-top in one skillet, so there's no need to get extra dishes dirty or turn on the oven! And it comes out perfectly tender and delicious every time. And if you prefer to use the Instant Pot, I have Instant Pot creamy sun dried tomato chicken thighs instructions for you as well!
This creamy chicken thighs recipe is low carb on its own (and can be keto if you omit the cornstarch!), but I have to admit we do like serving it over pasta.
Ready to get started??
Here's what you'll need:
- 4-6 chicken thighs (boneless, skins removed) (2-3 lb)
- Salt & freshly ground black pepper
- 1 tablespoon olive oil
- 2 garlic cloves
- 1 tablespoon dried oregano
- ¼ teaspoon red pepper flakes
- ½ cup sun-dried tomatoes
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon cornstarch
- ¼ cup fresh basil leaves
Related recipe: Chicken and Wild Rice Casserole
Ingredient notes and tips
→ Chicken thighs: feel free to use bone-in chicken thighs if you prefer, they might take a few minutes longer to cook! Or use chicken breast if you want a leaner chicken recipe.
→ Sun-dried tomatoes: I used sun-dried tomatoes packed in oil. If yours are dry, just soak them in warm water for a minute or two to soften them while you brown the chicken thighs. You'll need to julienne, or thinly slice your sun-dried tomatoes if they aren't sliced already. I use these julienned sun-dried tomatoes from Bella Sun Luci and I absolutely love their flavor and the convenience. The one jar lasts a while in the fridge!
→ Heavy cream: Make this dairy-free by using half a cup of canned coconut milk (unsweetened) and either skipping the Parmesan, or using your favorite vegan Parmesan cheese.
→ Parmesan: Use freshly grated Parmesan cheese, or buy grated Parmesan cheese in the refrigerated cheese section of the grocery store. Don't use the packaged stuff that is sold in the non-refrigerated aisles, it won't melt as nicely into the sauce! I love using this microplane zester to grate Parmesan cheese (and I use it to grate garlic instead of mincing it, too! Huge time saving tip!)
→ Cornstarch: The cornstarch is somewhat optional. It helps thicken the sauce so it really sticks to the chicken. You can skip it if you like a runnier sauce, or use tapioca starch if you're avoiding corn.
→ Basil: Fresh basil leaves add a really nice flavor to this recipe! You can also add a little fresh parsley or thyme if you like.
More chicken thighs recipes: Tandoori Chicken Kebabs in the Air Fryer
→ Skillet: You'll need a large skillet with a lid. I LOVE using my 12 inch cast iron skillet for cooking chicken! The lid is ESSENTIAL for this recipe, to keep the heat in and fully cook the chicken without evaporating the sauce.
If you don't have a lid for your large skillet, you can get a universal lid to fit ALL your pans! This thing is pretty brilliant.
→ Meat thermometer: A meat thermometer is crucial for this recipe, so you can tell when the chicken is cooked and not overcook it. I have this little one and I love it and use it almost daily!
Now that we have our ingredients and equipment, let's get cooking!
More creamy chicken recipes to try: Chicken and Shrimp Alfredo
How to make creamy sun dried tomato chicken thighs
Step 1: Season the chicken thighs with salt and pepper on both sides, and brown the chicken on both sides over medium-high heat for 2-3 minutes, or until golden brown. Set the chicken aside on a plate. It won't be fully cooked yet, and that's OK!
Step 2: Add the minced garlic, dried oregano, red pepper flakes, and sun-dried tomatoes to the skillet and saute for about 2 minutes.
Step 3: Add the chicken broth, heavy cream, and grated Parmesan. Add the cornstarch and whisk immediately to make sure it does not clump up.
Step 4: Place the chicken thighs back into the sauce, bring the sauce to a gentle boil, then lower the heat and cover with a lid. Allow the sauce and the chicken to simmer for 15-20 minutes, or until the chicken is fully cooked, stirring every few minutes to make sure the chicken does not burn. Check the temperature with a meat thermometer!!
Stir in the fresh basil and remove from heat.
Serve warm, spooning the extra sauce over the chicken and over pasta or rice. Add a side of pan fried Brussels sprouts with turkey bacon.
I hope you get a chance to make this creamy chicken, I know you will love it as much as we do! If you end up making it, please take a picture and tag me on INSTAGRAM or FACEBOOK. You can find me at @babaganoshblog on both. I love seeing your creations!
Other chicken recipes you will love:
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Creamy Sun-dried Tomato Chicken Thighs
- 4-6 skinless chicken thighs - boneless, skin removed
- salt and pepper
- 1 tablespoon olive oil
- 2 cloves garlic - minced
- 1 tablespoon dried oregano - or Italian seasoning
- ¼ teaspoon red pepper flakes - or to taste (optional)
- ½ cup sun-dried tomatoes - thinly sliced, dry or packed in olive oil (drain first if packed in oil!)
- 1 cup chicken stock
- ½ cup heavy cream
- ¼ cup freshly grated Parmesan
- 1 tablespoon cornstarch - or tapioca starch
- ¼ fresh basil leaves - chopped
- Season the chicken thighs with salt and pepper on both sides. Heat the olive oil in a large skillet over medium heat and brown the chicken thighs on both sides for 2-3 minutes each, or until golden brown. Remove the chicken thighs from the skillet and set aside. They will not be full cooked yet - that's OK!
- Add the minced garlic, dried oregano, red pepper flakes, and sun-dried tomatoes (save some for garnish, if you like) to the same skillet and saute for 2-3 minutes.
- Add the chicken stock, heavy cream, and grated parmesan. Add the cornstarch and whisk immediately to make sure it dissolves and does not clump up.
- Gently add the chicken thighs back to the skillet, placing them into the sauce. Lower the heat and cover with a lid. Cook for 15-20 minutes, or until the chicken thighs are fully cooked (165F when measured with meat thermometer), stirring gently between the chicken thighs every few minutes to ensure the sauce does not burn to the bottom of the skillet. Stir in fresh basil and remove from heat. Serve warm, spooning the sauce over pasta or rice and garnishing with fresh basil, sun-dried tomatoes, and Parmesan.
- Cornstarch: it's optional but it helps thicken the sauce so it really coats the chicken (and pasta well). Make sure to whisk it in immediately when adding the broth and cream, so that it doesn't form clumps.
- Optional add-in: Add some fresh or frozen baby spinach during the last few minutes of cooking and let it wilt.
- Skillet: You'll need a large skillet (10-12 inches) with a lid! The lid helps seal the heat in so the chicken can cook faster. If your large skillet doesn't have a lid, you can get a universal lid!
- Saute the chicken thighs in olive oil for 2-3 minutes to brown on both sides. Remove from Instant Pot.
- Saute the minced garlic, red pepper flakes, and oregano for 2-3 minutes. Add the chicken stock, heavy cream, and sun-dried tomatoes. Add the chicken thighs back in. Cook on high pressure manual setting for 5 minutes. Natural pressure release for 5 minutes, then manually release pressure.
- Set to saute, then carefully whisk in cornstarch and grated Parmesan. Saute for 2-3 minutes, or until sauce thickens. Garnish with fresh basil to serve.
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.