Go Back
+ servings
Creamy Sun-Dried Tomato Chicken

Creamy Sun-Dried Tomato Chicken

Learn how to make this Creamy Sun-Dried Tomato Chicken at home which has a drool worthy creamy sun-dried tomato sauce with crispy chicken thighs!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5 servings


  • 5 bone-in skin-on chicken thighs
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter divided
  • 2 tablespoons oil divided
  • 3 cloves garlic minced
  • 1/4 teaspoon red pepper flakes or more, to taste
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup julienned sun dried tomatoes in olive oil drained
  • 1/4 cup freshly grated Parmesan
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • A handful of fresh parsley chopped


  • Preheat oven to 400 degrees F.
  • Season the chicken thighs with salt and pepper.
  • Melt 1 tablespoon butter and 1 tablespoon oil in an oven safe skillet, and place the chicken thighs skin side down. Sear on both sides until golden brown, for about 2-3 minutes on each side. Remove from skillet, and set aside.
  • Melt remaining 1 tablespoon of butter and oil each, and add the garlic and red pepper flakes, and cook for 1-2 minutes, stirring frequently, until fragrant.
  • Now stir in the chicken broth, heavy cream, sun-dried tomatoes, parmesan, dried thyme, dried oregano and dried basil.
  • Bring the sauce to a boil, and then reduce the heat and simmer until the sauce has thickened slightly. This will take about 3-5 minutes.
  • Return the chicken thighs to the skillet, and place in the oven and bake until the chicken thighs are cooked through. This will take about 25-30 minutes.
  • Garnish with chopped parsley, and serve immediately.