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Creamy Sun-Dried Tomato Chicken Thighs
Crispy seared chicken thighs simmer in a creamy garlic-Parmesan sauce with sun-dried tomatoes and spinach for a weeknight dinner that feels a little extra without adding extra work.
RECIPE AT A GLANCE
15
min
Active Time
35
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Chicken thighs stay juicy while the skillet builds a flavorful sauce fast. Cream, Parmesan, sun-dried tomatoes, and spinach make it rich without adding extra steps.
Quick Fixes
Pat the chicken dry before searing so the skin browns instead of steaming.
Grate the Parmesan fresh so it melts smoothly into the sauce.
Ingredients
Protein
Seasoning
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil
Sauce
• ½ cup chicken broth
• ¾ cup heavy cream
• ⅓ cup grated Parmesan cheese
• ½ cup chopped sun-dried tomatoes, drained if oil-packed
• 3 cups baby spinach
• 1 teaspoon fresh thyme leaves, plus more for garnish if desired
Topping
How to Make It
1
Pat the chicken thighs dry with paper towels.
2
Season the chicken on both sides with the salt, black pepper, and Italian seasoning.
3
Heat the olive oil in a large skillet over medium heat.
4
Place the chicken skin-side down in the skillet and cook for 6 to 8 minutes until the skin is deep golden and releases easily.
5
Flip the chicken and cook for 3 minutes on the second side.
6
Transfer the chicken to a plate.
7
Add the garlic to the skillet and cook for 30 seconds until fragrant.
8
Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet.
9
Stir in the heavy cream, Parmesan, sun-dried tomatoes, and thyme until the sauce is combined.
10
Add the spinach and stir until wilted.
11
Return the chicken and any juices to the skillet skin-side up.
12
Simmer uncovered over medium-low heat for 8 to 10 minutes until the chicken reaches at least 165°F in the thickest part.
Store
Let leftovers cool, then refrigerate in an airtight container for up to 3 days.
Reheat
Reheat gently on the stove over low heat with a splash of broth or cream, or microwave in short intervals until warmed through.
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Avo's Tip
Use a skillet wide enough to give the chicken space, because crowding makes it harder to brown.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I make this ahead?
You can cook it ahead and reheat it, but it is best freshly made since the sauce has the best texture right after cooking.
Can I freeze it?
You can, but cream-based sauces can separate after thawing. If you freeze it, reheat gently and stir well.
Can I add mushrooms?
Yes. Cook sliced mushrooms after removing the chicken, then continue with the garlic and sauce.
Creamy Sun-Dried Tomato Chicken Thighs
Ingredients
—
—
4 bone-in, skin-on chicken thighs
—
—
1 teaspoon kosher salt
—
—
½ teaspoon black pepper
—
—
1 teaspoon Italian seasoning
—
—
1 tablespoon olive oil
—
—
3 cloves garlic, minced
—
—
½ cup chicken broth
—
—
¾ cup heavy cream
—
—
⅓ cup grated Parmesan cheese
—
—
½ cup chopped sun-dried tomatoes, drained if oil-packed
—
—
3 cups baby spinach
—
—
1 teaspoon fresh thyme leaves, plus more for garnish if desired
—
—
crusty bread, for serving
Instructions
1
Pat the chicken thighs dry with paper towels.
2
Season the chicken on both sides with the salt, black pepper, and Italian seasoning.
3
Heat the olive oil in a large skillet over medium heat.
4
Place the chicken skin-side down in the skillet and cook for 6 to 8 minutes until the skin is deep golden and releases easily.
5
Flip the chicken and cook for 3 minutes on the second side.
6
Transfer the chicken to a plate.
7
Add the garlic to the skillet and cook for 30 seconds until fragrant.
8
Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet.
9
Stir in the heavy cream, Parmesan, sun-dried tomatoes, and thyme until the sauce is combined.
10
Add the spinach and stir until wilted.
11
Return the chicken and any juices to the skillet skin-side up.
12
Simmer uncovered over medium-low heat for 8 to 10 minutes until the chicken reaches at least 165°F in the thickest part.
15
min
active
35
min
total
4
servings
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