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Creamy One-Skillet Sun-Dried Tomato Chicken Thighs Recipe Easy and Delicious

creamy one-skillet sun-dried tomato chicken thighs - featured image
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A rich, creamy, and tangy one-skillet chicken thigh dish with sun-dried tomatoes and wilted spinach, perfect for quick and fuss-free dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680g)
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/3 cup sun-dried tomatoes, chopped (oil-packed preferred)
  • 1 cup chicken broth (240ml), low sodium
  • 1/2 cup heavy cream (120ml)
  • 1/3 cup grated Parmesan cheese
  • 3 cups baby spinach (about 90g)
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon fresh lemon juice

Instructions

  1. Pat the chicken thighs dry with paper towels. Season liberally on both sides with salt and pepper (about ½ teaspoon salt and ¼ teaspoon pepper per thigh). Let rest for about 10 minutes.
  2. Heat 2 tablespoons olive oil over medium-high heat in a large skillet until shimmering (about 1-2 minutes). Place chicken thighs skin-side down and cook without moving for 6-8 minutes until skin is golden and crisp. Flip and cook the other side for 4 minutes. Remove chicken from pan and set aside.
  3. Reduce heat to medium. Add minced garlic and chopped sun-dried tomatoes to the pan. Stir constantly for about 1 minute until fragrant. Add a splash of broth if pan looks dry.
  4. Pour in 1 cup chicken broth to deglaze the pan, scraping up browned bits with a wooden spoon. Let simmer for 3-4 minutes to reduce slightly.
  5. Stir in ½ cup heavy cream and ⅓ cup grated Parmesan cheese. Mix until cheese melts and sauce thickens (about 2-3 minutes).
  6. Return chicken thighs skin-side up to the skillet. Spoon sauce over the top. Cover loosely and simmer on low for 10-12 minutes, or until chicken reaches 165°F (74°C). Alternatively, finish in a preheated 375°F (190°C) oven for 10 minutes if skillet is oven-safe.
  7. In the last 2 minutes of cooking, scatter 3 cups fresh baby spinach over the chicken. Cover and let wilt gently.
  8. Remove from heat. Stir in 1 tablespoon fresh lemon juice and 1 teaspoon Italian seasoning. Adjust salt and pepper to taste. Sprinkle ¼ teaspoon red pepper flakes if desired.
  9. Serve the creamy chicken and spinach with extra sauce over rice, crusty bread, or pasta.

Notes

Dry chicken skin thoroughly for crispy skin. Do not overcrowd the pan when searing. Control heat to prevent cream from curdling. Add spinach near the end to keep it bright and tender. If sauce thickens too much, add broth or cream to loosen. For dairy-free version, substitute heavy cream with coconut cream and Parmesan with nutritional yeast.

Nutrition

Keywords: chicken thighs, sun-dried tomatoes, creamy sauce, one skillet, easy dinner, spinach, quick recipe

Find it online: https://noshbelle.com/creamy-one-skillet-sun-dried-tomato-chicken-thighs-recipe-easy-and-delicious/