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5 from 3 votes

Chicken Thighs in Sun Dried Tomato Sauce

These chicken thighs are quick and easy dinner. Eat them as is, or serve over pasta or rice.
Course Main Course
Cuisine American
Keyword baked chicken thighs
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 566kcal
Author Olya


  • 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


  • 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.


Calories: 566kcal | Carbohydrates: 12g | Protein: 41g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 254mg | Sodium: 936mg | Potassium: 1052mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1460IU | Vitamin C: 11mg | Calcium: 233mg | Iron: 3.4mg