Sun Dried Tomato Chicken Thighs
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.
Servings: 6
Calories:
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.