Creamy Chicken Thighs with Sun-Dried Tomatoes
Tender chicken thighs simmered in a creamy garlic Parmesan sauce with sun-dried tomatoes and fresh basil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American-Italian
Ingredients
1 tbsp olive oil
4 boneless, skinless chicken thighs
Salt and black pepper to taste
2 cloves garlic, minced
1 tbsp Italian seasoning
1 tsp oregano
1/4 tsp red pepper flakes
1/2 cup sun-dried tomatoes, drained and thinly sliced
1 cup chicken stock
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 tbsp cornstarch
1/4 cup fresh basil leaves, chopped
Instructions
1. Heat olive oil in a skillet over medium-high heat.
2. Season and brown chicken thighs for 2–3 minutes per side. Remove.
3. Sauté garlic, seasonings, and sun-dried tomatoes for 2–3 minutes.
4. Add chicken stock, heavy cream, Parmesan, and cornstarch; whisk.
5. Return chicken, cover, and simmer on low for 15–20 minutes.
6. Stir in basil and serve with sauce spooned over the chicken.
Notes
Use chicken breasts instead of thighs if preferred.
Adjust red pepper flakes to taste.
Serve with pasta, rice, mashed potatoes, or roasted vegetables.
Store leftovers refrigerated for up to 3–4 days.