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!
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.
Notes
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.
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.