Tender Sun Dried Tomato Chicken Thighs

Chicken thighs are my go-to when I want dinner to feel fancy but still be easy enough for a weeknight. They’re juicy, flavorful, and way more forgiving than chicken breasts. Plus, my kids actually eat them without complaining, which is a win in my book.

Sun dried tomatoes take these chicken thighs from ordinary to something special. They add this rich, concentrated flavor that makes the whole dish taste like it came from an expensive restaurant. But honestly, it’s one of those recipes that looks way harder than it actually is.

I love making this when I have people over because it smells amazing while it’s cooking, and I can prep most of it ahead of time. The best part? It all comes together in one pan, so cleanup is a breeze. Even on busy Portland evenings when soccer practice runs late, this dinner saves the day.

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What Kind of Chicken Thighs Should I Use?

For this recipe, you’ll want to use boneless, skinless chicken thighs, though chicken breast will work too if that’s what you have on hand. Chicken thighs are my preferred choice here because they stay juicy and tender even if you accidentally overcook them a bit, plus they have more flavor than breast meat. If you can only find bone-in thighs, you can definitely use those – just remove the skin and bones yourself, or ask your butcher to do it for you. Look for thighs that are roughly the same size so they cook evenly, and don’t worry if they’re not perfectly uniform since the creamy sauce will help everything cook through nicely.

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Options for Substitutions

This creamy chicken recipe is pretty forgiving when it comes to swaps:

• Chicken thighs: You can easily swap chicken thighs for chicken breasts if that’s what you have. Just reduce the cooking time since breasts cook faster and can dry out more easily.
• Sun dried tomatoes: If you can’t find sun dried tomatoes, try using cherry tomatoes that you’ve roasted in the oven for 20 minutes, or even regular diced tomatoes – just drain them well first.
• Sun dried tomato oil: No oil from the jar? Use regular olive oil instead, though you’ll miss out on some of that concentrated tomato flavor.
• White wine: The recipe already mentions you can use chicken broth instead of wine, which works perfectly. You could also try a splash of white wine vinegar mixed with extra broth.
• Heavy cream: For a lighter version, use half-and-half or even whole milk, but add it slowly and don’t let it boil or it might curdle.
• Parmesan cheese: Pecorino Romano or aged cheddar can work in place of parmesan, though the flavor will be slightly different.
• Fresh basil: Dried basil works too – use about 1 tablespoon instead of the fresh cup, or try fresh spinach for some green color.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking chicken thighs is not getting a proper sear first – make sure your pan is hot and don’t move the chicken too early, as this golden crust adds tons of flavor to your final dish. Another common error is adding the cream too quickly or while the pan is too hot, which can cause it to curdle, so remove the pan from heat briefly and add the cream slowly while stirring constantly. Don’t forget to reserve some pasta water or extra chicken broth before serving, since the sauce can thicken up more than expected as it sits, and a splash of liquid will bring it back to the perfect consistency. Finally, if you’re using chicken breasts instead of thighs, watch your cooking time carefully since they cook faster and can dry out quickly – aim for an internal temperature of 165°F and consider pounding them to an even thickness for more consistent results.

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What to Serve With Sun Dried Tomato Chicken Thighs?

This creamy, flavorful chicken pairs beautifully with something that can soak up all that amazing sun dried tomato sauce – I love serving it over buttery mashed potatoes or creamy polenta. Rice pilaf or garlic roasted potatoes work great too if you want something a little different. Since the dish has such rich Mediterranean flavors, a simple side salad with mixed greens and a light vinaigrette helps balance everything out perfectly. Don’t forget some crusty bread on the side for mopping up every bit of that delicious sauce!

Storage Instructions

Refrigerate: This creamy chicken dish keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after a day or two, so it’s perfect for meal prep. Just make sure to let it cool completely before storing.

Freeze: You can freeze this for up to 3 months in freezer-safe containers or bags. I like to portion it out into individual servings before freezing so I can just grab what I need. The cream sauce freezes surprisingly well and doesn’t separate much when thawed properly.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. If you’re using the microwave, heat in 30-second intervals and stir between each one. Add a splash of chicken broth if the sauce seems too thick after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1450-1650
• Protein: 120-140 g
• Fat: 90-105 g
• Carbohydrates: 20-25 g

Ingredients

For the chicken:

• 1.5 lb chicken thighs or breast, boneless and skinless
• 1/2 tsp salt
• Black pepper, to taste
• 2 tbsp oil reserved from sun-dried tomato jar

For the sauce:

• 2 garlic cloves, minced
• 1/2 cup dry white wine (or substitute chicken broth)
• 3/4 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1/3 cup parmesan cheese, finely grated (about 1 oz)
• 2 tsp dijon mustard
• 1 cup basil leaves, packed (optional)
• 1/2 cup sun-dried tomatoes, drained and sliced

Step 1: Prepare and Season the Chicken

• 1.5 lb chicken thighs or breast, boneless and skinless
• 1/2 tsp salt
• black pepper, to taste

If using chicken breasts, cut them in half horizontally to form thinner steaks, ensuring they cook evenly.

Sprinkle the chicken on both sides with the salt and black pepper to taste.

This preparation helps the chicken cook quickly and stay juicy.

Step 2: Sear the Chicken

• 2 tbsp oil reserved from sun-dried tomato jar
• seasoned chicken from Step 1

Heat 2 tablespoons of oil (reserved from the sun-dried tomato jar) in a large skillet over high heat.

Add the seasoned chicken and cook until golden brown on both sides—about 6 minutes total for thigh or 4 minutes for breast.

Once cooked, remove the chicken onto a plate and keep it warm.

I like to loosely cover it with foil to retain the heat.

Step 3: Make the Wine & Garlic Pan Sauce

• 2 garlic cloves, minced
• 1/2 cup dry white wine (or substitute chicken broth)

Lower the heat to medium-high and add the minced garlic to the same skillet.

Sauté for about 15 seconds until fragrant and just turning golden.

Pour in the dry white wine and bring it to a simmer, scraping up any brown bits from the bottom of the pan to enrich the sauce.

Let the wine simmer for about 1 minute, or until the smell of alcohol fades, indicating it has evaporated.

Step 4: Finish the Creamy Sun-Dried Tomato Sauce

• 2 tsp Dijon mustard
• 3/4 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1/3 cup parmesan cheese, finely grated (about 1 oz)
• 1/2 cup sun-dried tomatoes, drained and sliced

Mix in the Dijon mustard, then pour in the chicken broth and heavy cream.

Add the grated parmesan cheese and the drained, sliced sun-dried tomatoes.

Bring the mixture to a gentle simmer, then reduce the heat to medium and cook for 2 to 3 minutes, stirring regularly to help dissolve the cheese and slightly thicken the sauce.

Taste and adjust with additional salt or black pepper as needed.

I always recommend tasting before adding extra seasoning, since parmesan and sun-dried tomatoes are already salty!

Step 5: Add Basil and Finish the Dish

• 1 cup basil leaves, packed (optional)
• seared chicken from Step 2

Stir the basil leaves through the finished sauce, then return the cooked chicken (from Step 2) and any juices that have collected on the plate to the skillet.

Spoon some sauce over the chicken and simmer everything together for 1 more minute to let the flavors meld.

I like to add the basil at the end so it stays bright and aromatic.

Step 6: Serve and Enjoy

Serve the chicken and sauce immediately, ideally over mashed potatoes, creamy mashed cauliflower, pasta, or with bread to soak up the delicious sauce.

Garnish with more fresh basil or parmesan if desired.

Tender Sun Dried Tomato Chicken Thighs

Delicious Tender Sun Dried Tomato Chicken Thighs recipe with step-by-step instructions.

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Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 1550 kcal

Ingredients

  

For the chicken:

• 1.5 lb chicken thighs or breast, boneless and skinless
• 1/2 tsp salt
• black pepper, to taste
• 2 tbsp oil reserved from sun-dried tomato jar

For the sauce:

• 2 garlic cloves, minced
• 1/2 cup dry white wine (or substitute chicken broth)
• 3/4 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1/3 cup parmesan cheese, finely grated (about 1 oz)
• 2 tsp Dijon mustard
• 1 cup basil leaves, packed (optional)
• 1/2 cup sun-dried tomatoes, drained and sliced

Instructions

 

• If using chicken breasts, cut them in half horizontally to form thinner steaks, ensuring they cook evenly. Sprinkle the chicken on both sides with the salt and black pepper to taste. This preparation helps the chicken cook quickly and stay juicy.
• Heat 2 tablespoons of oil (reserved from the sun-dried tomato jar) in a large skillet over high heat. Add the seasoned chicken and cook until golden brown on both sides—about 6 minutes total for thigh or 4 minutes for breast. Once cooked, remove the chicken onto a plate and keep it warm. I like to loosely cover it with foil to retain the heat.
• Lower the heat to medium-high and add the minced garlic to the same skillet. Sauté for about 15 seconds until fragrant and just turning golden. Pour in the dry white wine and bring it to a simmer, scraping up any brown bits from the bottom of the pan to enrich the sauce. Let the wine simmer for about 1 minute, or until the smell of alcohol fades, indicating it has evaporated.
• Mix in the Dijon mustard, then pour in the chicken broth and heavy cream. Add the grated parmesan cheese and the drained, sliced sun-dried tomatoes. Bring the mixture to a gentle simmer, then reduce the heat to medium and cook for 2 to 3 minutes, stirring regularly to help dissolve the cheese and slightly thicken the sauce. Taste and adjust with additional salt or black pepper as needed. I always recommend tasting before adding extra seasoning, since parmesan and sun-dried tomatoes are already salty!
• Stir the basil leaves through the finished sauce, then return the cooked chicken (from Step 2) and any juices that have collected on the plate to the skillet. Spoon some sauce over the chicken and simmer everything together for 1 more minute to let the flavors meld. I like to add the basil at the end so it stays bright and aromatic.
• Serve the chicken and sauce immediately, ideally over mashed potatoes, creamy mashed cauliflower, pasta, or with bread to soak up the delicious sauce. Garnish with more fresh basil or parmesan if desired.