Chicken Thighs in Creamy Sun-Dried Tomato Sauce

These chicken thighs in creamy sun-dried tomato sauce are weeknight luxury: juicy seared chicken nestled in a silky, garlicky cream sauce studded with sweet-tart sun-dried tomatoes. It simmers in one pan in about 25 minutes and tastes like a restaurant dish. For another creamy chicken favorite, try our creamy one-pan chicken and mushroom pasta.

Ingredients

• 500 g (1.1 lb) boneless chicken thigh fillets
• 1 garlic clove, minced
• Sun-dried tomatoes, sliced into strips
• 120 ml (1/2 cup) heavy cream, 20% fat
• Salt and black pepper, a pinch each
• 1 tsp paprika (not heaped)
• 1 bunch cilantro or basil, chopped
• Butter for frying

Instructions

1. Cut the fillets into medium pieces and sear in butter until golden.
2. Add the minced garlic and stir. Add the sun-dried tomato strips and pour in the warmed cream.
3. Season with salt, pepper, paprika, and the chopped herbs.
4. Simmer on low heat for 10–15 minutes until the sauce thickens and the chicken is tender.

Tips

Sear the chicken in batches if needed — crowding the pan steams instead of browns. For more weeknight chicken ideas, try our chicken nests with pineapple and cheese.

Warm the cream before adding it to prevent curdling, and keep the simmer gentle. Serious Eats has a helpful guide to pan sauces if you want to master the technique.

Sun-dried tomatoes vary in saltiness, so season at the end. The USDA recommends cooking chicken to a safe internal temperature of 165°F (74°C) — use a thermometer for perfect results. Craving skewers instead? Our juicy chicken shashlik skewers are a must-try.

Nutrition per 100 g: 126.2 kcal, 9.5 g protein, 7.2 g fat, 2.5 g carbs.