Sun Dried Tomato Chicken Thighs are simmered to moist and tender excellence in a savory sauce that is perfect to serve with rice or mashed potatoes. Chicken Thighs are very affordable and this is one simple yet very tasty recipe. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Simple and easy, anyone can make a meal that every will enjoy. My family enjoys this hearty selection and recommend you try it at least once to see for yourself how delicious it really is.
Watch the video and follow the instructions below to have this delicious Sun Dried Tomato Chicken Thigh entree today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Serve with fresh French bread as the sauce is with cleaning your plate for. Thanks for visiting and see you again soon.
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Trim off fat from the chicken thighs.
Place the chicken in a bowl add garlic, onion, paprika, salt, black pepper, oregano, thyme, Parmesan cheese and mix everything together until well coated.
Marinate for 10 minutes.
Heat the pan up to medium-high and add sun dried tomato oil. Cooking in 2 batches: add half of the marinated chicken to the hot pan.
Sear 2-3 minutes per-side and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken.
In the same pan: add onions, sun dried tomatoes and sauté for 3-4 minutes or until the onions become translucent. Add garlic and cook for 30 seconds or until fragrant. Deglaze: pour in white wine to scrape the bottom of the pan. Let simmer for 2-3 minutes.
Add chicken broth, heavy whipping cream (evaporated milk or half & half for less calories) and mix everything together.
Return all the seared chicken to the pan.
Turn down the heat to medium. Simmer for 17-20 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has thickened. Season with salt if needed.
Serve with vegetables, rice, salad, pasta or bread. Enjoy!
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Sun Dried Tomato Chicken Thighs
Ingredients
Marinate
- 6 chicken thighs (boneless & skinless) about 1.5 lbs
- 2 tbsp grated Parmesan cheese
- 1 tsp salt
- 1 tsp dried oregano
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp dried thyme
Cook
- ½ cup sun dried tomatoes
- ½ cup dry white wine pinot grigio, sauvignon blanc, vermentino or chardonnay
- ½ cup chicken broth unsalted or low-sodium
- ½ cup heavy whipping cream
- 2 tbsp sun dried tomatoes oil from the jar
- 4 garlic cloves minced
- 1 small onion chopped
Instructions
- Trim off fat from the chicken thighs. Place the chicken in a bowl add garlic, onion, paprika, salt, black pepper, oregano, thyme, Parmesan cheese and mix everything together until well coated. Marinate for 10 minutes.
- Heat the pan up to medium-high and add sun dried tomato oil. Cooking in 2 batches: add half of the marinated chicken to the hot pan. Sear 2-3 minutes per-side and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken.
- In the same pan: add onions, sun dried tomatoes and sauté for 3-4 minutes or until the onions become translucent. Add garlic and cook for 30 seconds or until fragrant.
- Deglaze: pour in white wine to scrape the bottom of the pan. Let simmer for 2-3 minutes.
- Add chicken broth, heavy whipping cream (evaporated milk or half & half for less calories) and mix everything together. Return all the seared chicken to the pan.
- Turn down the heat to medium. Simmer for 17-20 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has thickened. Season with salt if needed.
Serve with vegetables, rice, salad, pasta or bread. Enjoy!
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Chicken Recipes
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