Dip crusty bread into this creamy sun-dried tomato chicken with basil leaves for an easy weeknight dinner.
This dish is on regular rotation in my house, simply because it is easy to make and can be on the table in around 30 minutes. Skin on, bone-in chicken thighs are among my favourite cut of chicken to use, particularly for braising, as they provide that delicious schmaltzy goodness from the fat, which I then use to sauté onions, garlics and other aromatics. This dish is packed full of flavour and a real crowd pleaser. Sun-dried tomatoes are another cheap way to boost the flavour of any dish, and pair perfectly with the chicken and basil in this rich creamy sauce.
Creamy sun-dried tomato chicken is a one pot dish. One-pot meals are a convenient and efficient way to prepare a delicious and nutritious meals for yourself or your family. By combining all the ingredients in a single pan, you save time on both cooking and cleanup. Who could say no to that! It makes this meal an easy one for entertaining as well. Prepare it in a beautiful pan and then place it in the centre of your dining table. Some great ideas to serve alongside this dish:
- A crusty loaf or baguette for mopping up the sauce
- Pasta
- Mashed potato
- Creamy polenta
- Steamed rice
- Steamed vegetables
- Mixed salad leaves with a tangy dressing
Watch the video here. If you make this one, don't forget to tag me on Instagram or TikTok. I love to see it!
Creamy Sun-Dried Tomato Chicken
Ingredients
- 8 bone-in skin on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 shallots sliced
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- ¼ c sun-dried tomato strips drained
- 2 tablespoon flour
- 125 mL dry white wine
- 375 mL chicken stock
- 62.5 mL cream
- 1 bunch fresh basil leaves torn
Instructions
- Season chicken thighs on both sides with salt and pepper.
- Place a large pan over high heat. Add chicken, skin side down and cook for 8-10 minutes until skin is golden and crispy.
- Turn over a cook for a further 2-3 minutes before removing the chicken from the pan. The chicken doesn't need to be cooked all the way through at this stage!
- Turn the heat down to medium. Use the excess chicken fat in the pan to sauté shallots and garlic until soft - about 2-3 minutes.
- Add oregano and sun-dried tomatoes and stir in. Sprinkle over flour and mix, cooking off for one minute.
- Pour in the wine and chicken stock, stirring continuously to remove any lumps. Add cream and mix to creamy a creamy sauce.
- Add your chicken thighs back in, arranging them in one layer, skin side up. Allow to simmer for 15-20 minutes until chicken has cooked through.
- Turn off the heat and stir in basil leaves. Serve with pasta or crusty bread for dipping, and a side salad.
Looking for more dinner inspiration? Try my Dirty Martini Pasta or Tomato Garlic Mussels.
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