Craving a meal that’s both comforting and healthy?
This creamy chicken and sun-dried tomato dish is about to become your new weeknight favorite. It’s packed with flavor, simple to whip up, and surprisingly nutritious. And it’s high in protein, low-carb, and gluten-free.
Ingredients & Alternatives
This dish is all about rich flavors and easy cooking. Here’s what you need:
- 4 boneless, skinless chicken thighs (about 1.5 lbs): If you’re vegetarian, tofu is a great substitute! Season it with salt and pepper like you would the chicken.
- ½ cup sun-dried tomatoes (drained and thinly sliced): These are the star of the show! There’s not really a direct substitute, but if you’re in a pinch, roasted red peppers might offer a similar vibe.
- 1 tbsp olive oil: Feel free to swap in avocado or flaxseed oil for their healthy fats. Just avoid using extra-virgin olive oil—it has a low smoke point and might burn.
- 2 cloves garlic (minced): If you’re short on time, garlic flakes work too!
- 1 tbsp Italian seasoning: This is a key flavor booster, so try not to skip it.
- 1 tsp oregano: If you prefer a slightly sweeter herb, basil can step in.
- 1 cup chicken stock: If you used tofu, vegetable stock would be the way to go.
- ½ cup heavy cream: For dairy-free or lighter options, you can use coconut cream, cashew cream, evaporated milk, or plain Greek yogurt.
- ¼ cup grated Parmesan: Parmesan is the ideal cheesy match, but if you have cheddar on hand, it’ll still be tasty.
- 1 tbsp cornstarch: If you don’t have cornstarch, substitutes like potato starch, tapioca flour, rice flour, or xanthan gum can all help thicken the sauce.
- ¼ cup fresh basil leaves (chopped): Dried basil won’t give you the same fresh, vibrant flavor, so use fresh if you can!
- Salt, pepper, a pinch of red pepper flakes for a little kick (optional)
Making the Dish
This recipe is a cinch to make. Just follow these steps:
- Grab a skillet and get it nice and hot over medium-high heat. Toss in your olive oil, then let’s get those chicken thighs in there.
- Give those thighs a good sear until they’re beautifully browned on all sides. This should take about 2-3 minutes per side. Once they’re looking good, take them out of the pan and set them aside for now.
- Toss in your garlic, Italian seasoning, oregano, red pepper flakes, and those beautiful sun-dried tomatoes.
- Let everything sizzle together for a couple of minutes, just until you can really smell the aroma.
- Pour in the chicken stock and heavy cream, then sprinkle in the Parmesan cheese.
- Give it a good stir to get everything combined, then it’s time for the cornstarch. Now, as soon as that hits the pan, start whisking right away to avoid any lumps.
- Bring back those chicken thighs and nestle them right into that gorgeous sauce. Turn down the heat a bit, put a lid on it, and let everything simmer for about 15-20 minutes, or until the chicken is cooked through. If your thighs are bigger, they might need a little longer, and smaller ones might be ready sooner.
- While that’s simmering, give it a stir every few minutes to keep that sauce from sticking.
- Once the chicken is cooked to perfection, toss in that fresh basil and give it one last stir. Take it off the heat, and you’re ready to serve.
- Don’t forget the finishing touch. A sprinkle of Parmesan, sun-dried tomatoes, and a few basil leaves on top makes it look extra fancy and adds a burst of flavor.
Perfect Pairings
This creamy chicken skillet goes great with:
- Pasta: This is a classic choice. The pasta’s mild flavor is a blank canvas for the rich, creamy sun-dried tomato sauce. Plus, the pasta noodles are fantastic at catching every bit of the flavorful sauce.
- Quinoa: If you’re looking for a healthier twist, quinoa is a great option. Its slightly nutty flavor and fluffy texture offer a nice contrast to the creamy sauce. Quinoa is also packed with protein and fiber, making it a more filling choice.
- Brown rice: Another nutritious option, brown rice has a heartier, slightly chewy texture that holds its own against the creamy chicken. The nutty flavor of brown rice complements the sun-dried tomatoes beautifully.
- Mashed potatoes: Mashed potatoes create a comforting base for the saucy chicken and sun-dried tomatoes. The smooth, buttery potatoes soak up the flavors, creating a delicious and indulgent meal.
- Green salad: A simple green salad with a light vinaigrette is a refreshing counterpoint to the richness of the chicken dish. The crisp greens and bright flavors help to cut through the creamy sauce, leaving you feeling satisfied but not overwhelmed.
This dish proves that healthy and delicious can definitely go hand-in-hand. Give this sun-dried tomato chicken recipe a try and let us know what you think. We’re betting it’ll become a regular on your dinner table.
Creamy Chicken and Sun-Dried Tomatoes
This creamy chicken dish with sun-dried tomatoes is a quick and easy weeknight meal that's both healthy and delicious, perfect for those who want a flavorful yet nutritious dinner option.
Equipment
- 1 Large pan or skillet
- 1 Whisk
- 1 Saucepan
- 1 Plate
- 1 Tongs or slotted spoon
Ingredients
- 4 1.5 lbs chicken thighs boneless (boneless and skinless)
- ½ cup sun-dried tomatoes (drained and thinly sliced)
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 1 tbsp Italian seasoning
- 1 tsp oregano
- 1 cup chicken stock:
- ½ cup heavy cream
- ¼ cup grated Parmesan
- 1 tbsp cornstarch
- ¼ cup fresh basil leaves (chopped)
- A pinch of salt, pepper, red pepper flakes (optional)
Instructions
- Grab a skillet and get it nice and hot over medium-high heat. Toss in your olive oil, then let’s get those chicken thighs in there.
- Give those thighs a good sear until they’re beautifully browned on all sides. This should take about 2-3 minutes per side. Once they’re looking good, take them out of the pan and set them aside for now.
- Toss in your garlic, Italian seasoning, oregano, red pepper flakes, and those beautiful sun-dried tomatoes.
- Let everything sizzle together for a couple of minutes, just until you can really smell the aroma.
- Pour in the chicken stock and heavy cream, then sprinkle in the Parmesan cheese.
- Give it a good stir to get everything combined, then it’s time for the cornstarch. Now, as soon as that hits the pan, start whisking right away to avoid any lumps.
- Bring back those chicken thighs and nestle them right into that gorgeous sauce. Turn down the heat a bit, put a lid on it, and let everything simmer for about 15-20 minutes, or until the chicken is cooked through. If your thighs are bigger, they might need a little longer, and smaller ones might be ready sooner.
- While that’s simmering, give it a stir every few minutes to keep that sauce from sticking.
- Once the chicken is cooked to perfection, toss in that fresh basil and give it one last stir. Take it off the heat, and you’re ready to serve.
- Don’t forget the finishing touch. A sprinkle of Parmesan, sun-dried tomatoes, and a few basil leaves on top makes it look extra fancy and adds a burst of flavor.
Nutrition
Calories: 211kcalCarbohydrates: 13gProtein: 5gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 134mgPotassium: 546mgFiber: 3gSugar: 6gVitamin A: 721IUVitamin C: 6mgCalcium: 123mgIron: 2mg
Tried this recipe?Let us know how it was!
Read Next:
Extend Your Berries’ Shelf Life with This Simple Vinegar Trick
Crispy Baked Zucchini Chips Recipe: A Guilt-Free Snack Adventure
15 Foods in Your Fridge That Spoil Faster Than You Think
18 Foods to Stock in a Survival Pantry for 20+ Years
3-Ingredient Mounds Bars You Can Whip Up at Home—Too Easy to Resist
18 Mouthwatering Ways to Jazz Up Jiffy Cornbread
Honey & Garlic: A Health-Boosting Duo with Possible Dangers
15 Common Foods You Should Stop Putting in Your Freezer
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.