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Easy Sun-Dried Tomato Chicken Recipe photo

Sun-Dried Tomato Chicken Recipe

This Sun-Dried Tomato Chicken is a creamy, savory delight! Infused with sun-dried tomatoes and parmesan, it's a weeknight winner!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 3 oz. sun-dried tomatoes
  • 3/4 cup water
  • 2 lbs. chicken thighs (skin-on, boneless)
  • 2 tbsp. olive oil
  • 1 cup half & half or heavy cream
  • 1 cup parmesan cheese (shredded)
  • 1/2 tsp. red pepper flakes
  • 1 tbsp. fresh parsley (to garnish)
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Meat thermometer
  • Cutting Board
  • Knife

Method
 

Directions:
  1. Step 1: Prepare the Sun-Dried Tomatoes - Place the sun-dried tomatoes in a bowl and cover them with 3/4 cup of water. Let them soak for about 10 minutes to rehydrate.
  2. Step 2: Sear the Chicken - In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken thighs with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Once the oil is hot, carefully add the chicken thighs, skin-side down, and sear for about 5-7 minutes until golden brown. Flip the chicken and sear the other side for another 5 minutes. Remove the chicken from the skillet and set aside.
  3. Step 3: Make the Sauce - In the same skillet, add the rehydrated sun-dried tomatoes along with the soaking water. Bring to a simmer and let it cook for 3-4 minutes. Then, reduce the heat to low and stir in 1 cup of half & half or heavy cream, followed by 1 cup of shredded parmesan cheese. Mix until the cheese is melted and the sauce is smooth.
  4. Step 4: Combine and Cook - Return the chicken thighs to the skillet and spoon some of the sauce over them. Sprinkle with 1/2 teaspoon of red pepper flakes. Cover the skillet and let it simmer on low heat for about 20 minutes, or until the chicken reaches an internal temperature of 165°F.
  5. Step 5: Garnish and Serve - Once cooked, remove the skillet from the heat. Garnish the dish with fresh parsley before serving. Enjoy your creamy Sun-Dried Tomato Chicken over pasta, rice, or with a side of your favorite veggies!

Notes

  • For extra flavor, marinate the chicken in olive oil, garlic, and herbs for a few hours before cooking.
  • Don't rush the searing process; a good sear adds depth and prevents the chicken from becoming rubbery.
  • You can use jarred sun-dried tomatoes packed in oil for added richness, just omit the soaking step.