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Creamy Chicken with Sun-Dried Tomatoes

This creamy chicken with sun-dried tomatoes is a comforting dish perfect for family gatherings, combining rich flavors with easy preparation.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil Extra virgin is best for flavor, but any variety will work.
  • 4 pieces chicken thighs (boneless, skinless) or chicken breasts Chicken thighs are moister than breasts.
  • to taste Salt and black pepper
  • 2 cloves garlic (minced) Essential for flavor depth.
  • 1 tbsp Italian seasoning If unavailable, substitute with a mix of oregano, basil, and thyme.
  • 1 tsp oregano
  • ¼ tsp red pepper flakes Omit for a milder flavor.
  • ½ cup sun-dried tomatoes (drained and thinly sliced) Look for those packed in oil for deeper flavor.
  • 1 cup chicken stock
  • ½ cup heavy cream For a lighter version, substitute with half and half or a non-dairy alternative.
  • ¼ cup Parmesan (grated) Sprinkle extra on top before serving.
  • 1 tbsp cornstarch To thicken the sauce.
  • ¼ cup fresh basil leaves (chopped) Add at the end for a burst of freshness.

Method
 

Preparation
  1. Heat a skillet over medium-high heat and add the olive oil.
  2. Brown the chicken thighs for 2-3 minutes on each side, seasoning with salt and pepper. Remove from skillet and set aside.
Cooking
  1. In the same skillet, add minced garlic, Italian seasoning, oregano, red pepper flakes, and sun-dried tomatoes. Sauté for 2-3 minutes until fragrant.
  2. Pour in chicken stock and heavy cream, then add Parmesan. Add cornstarch and whisk immediately to disperse it throughout the cream.
  3. Return the chicken to the skillet, cover with sauce, lower the heat, and cover with a lid. Cook for 15-20 minutes until fully cooked.
  4. Stir occasionally to ensure the sauce doesn't stick, and once fully cooked, stir in fresh basil leaves and remove from heat.
Serving
  1. Serve warm, ensuring to spoon sauce over each chicken thigh, and garnish with additional Parmesan, sun-dried tomatoes, and basil.

Notes

This dish can be prepped ahead. Store it in an airtight container in the fridge for up to three days, or freeze for up to two months. Reheat gently on the stovetop, adding a splash of cream to retain the sauce's richness.