Chicken Thighs are juicy, tender, and super-flavorful thanks to the amazing Sun-Dried Tomato Sauce. You need less than 30 minutes to make this recipe. If you like easy chicken thighs recipes, this delicious one pan recipe is for you.
Prepare to be amazed at how quick and easy this flavor packed chicken thighs recipe is! Are you ready? These easy chicken thighs are super juicy and tender thanks to ... well, being the thighs!
Hands down, the best parts of the chicken! Mm… So good that the chicken thighs will melt-in-your-mouth. And the sun-dried tomato wine sauce is super easy to make as well. Trust me when I say this!
So here's how this recipe goes down - about 8 minutes to brown the chicken thighs, 2 to 3 minutes for the alcohol to evaporate from white wine, about 10 minutes to make the sauce! Done!
- Pat the chicken thighs with paper towels - get them ready to go for browning while heating up your pan. Well heated skillet is the key to the chicken thigh color in this recipe;
- Cook your sun-dried tomatoes for a bit, even if they are packed in oil, which they should be. We want them to be soft;
- To make the sauce, add wine first, when you remove the thighs from the skillet, add wine immediately. This serves two purposes - to allow for alcohol to evaporate fast and to deglaze the pan;
- After 2 minutes, add remaining sauce ingredients, then a short time later, add Parmesan cheese;
- Finally, return chicken thighs to the skillet to reheat.
The beauty of this recipe is that it will all be done before you know it! You will be in and out of your kitchen. And your secret ingredient for the best chicken thighs recipe is sun-dried tomato sauce.
What do sun-dried tomatoes taste like?
Because sun-dried tomatoes have an intense sweet-tart flavor that's much more potent than fresh tomatoes, you will immediately pick up on that intensity in the sauce. I personally love it! It's also important to use sun-dried tomatoes packed in oil so that they won't have a chewier texture. The ones in oil will melt in your mouth immediately!
What to do with leftover sun-dried tomatoes
Always be sure that those tomatoes left in the jar are completely covered with oil, and be sure to store them in the fridge. By the way, that oil they are packed in is delicious in salad dressings or used for stir-fries.
FAQ
What's the best internal temperature for chicken thighs? The USDA minimum is 165°F, but I recommend 175°F for bone-in thighs for the juiciest result. I cover the full temperature guide - including why higher temps actually make thighs more tender, not less - in my ultimate guide to cooking chicken thighs.
What to serve chicken thighs with
I love adding goat cheese on hot and steaming chicken thighs. Somehow the combination of goat cheese and sun-dried tomatoes create the perfect pair of flavors for me. I recommend serving your chicken thighs over pasta or mashed potatoes.
More chicken thighs
Sweet and Salty Chicken Thighs
Chicken Thighs in Sun Dried Tomato Sauce
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Ingredients
- 1 ½ lb. chicken thighs skinless and boneless
- Salt and black pepper
- 1 tablespoon olive oil
- ½ cup white wine
- 1 cup chicken broth/stock sodium free
- 1 cup cup heavy cream
- 2 teaspoon Dijon mustard
- ½ teaspoon sea salt
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- ½ cup sun dried tomatoes chopped
- ½ cup parmesan grated
- 1 cup basil leaves
Instructions
- Pat the chicken thighs dry with paper towels.
- Preheat a large skillet on medium high heat. Add olive oil and then add the chicken and cook until golden brown on both sides. About 6-8 minutes total. Remove onto a plate.
- Chop your sun-dried tomatoes and add them to the pan. Cook for about 2 minutes
- Add white wine and simmer for 2 minutes to let the alcohol evaporate.
- Now add chicken stock heavy cream, Dijon mustard, salt, Italian Seasoning, onion and garlic powders. Bring the mixture to a low simmering point and then add Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.
- Add basil leaves and cook until wilted.
- Return chicken to skillet and allow it to warm up for an additional 5 minutes.
- SERVE chicken with sauce on top.
Edith Reed says
How could I double this recipe?
Olya says
Absolutely!
karen says
Made this recipe the other day and loved it. Will make again.
Olya says
Thank you Karen
Katherine Dydalowicz says
I don't have fresh basil - can I substitute dried?
Olya says
Yes, absolutely! I often use spinach for texture and look of basic leaves (even though the taste would be different)
Becki says
How would this recipe do 3 days after cooked?
Olya says
Three days is absolutely fine, but I wouldn't go over 3-4 days.
Kattine says
Could this be made in a slow cooker?
Olga says
For sure!
Katrine says
I’m wondering if you could do this dish in a slow cooker?
Olga says
I would slow cook on low for 6 hours.
Dianne D says
I made this recipe tonight. I was delicious. My husband loved it. I will be making this dish regularly.
Olga says
Thank you Dianne - I'm so glad your husband loved it.
Masia says
Delicious way to eat chicken!