If you are craving a dish that combines comforting creaminess with vibrant, fresh flavors, the Creamy Chicken Thighs with Sun-Dried Tomatoes and Basil Recipe is exactly what you need. This recipe masterfully balances tender, juicy chicken thighs bathed in a luscious sauce enriched with sun-dried tomatoes and fragrant basil. Each bite offers a harmony of savory richness with a delightful hint of tang from the tomatoes and a fresh herbal kick, making it a perfect meal to impress yourself or loved ones any day of the week.
Ingredients You’ll Need
This Creamy Chicken Thighs with Sun-Dried Tomatoes and Basil Recipe relies on simple, straightforward ingredients that come together beautifully to create layers of flavor. Each component plays a key role, whether it’s the crispness of the chicken skin, the silky creaminess of the sauce, or the brightness brought by fresh basil and sun-dried tomatoes.
- 6 chicken thighs (skins on): Skin-on thighs provide juicy meat and a crispy golden skin for the perfect texture contrast.
- Salt & pepper: Essential seasonings to enhance the natural flavors of the chicken and sauce.
- 1 tablespoon butter: Adds richness and depth to the sauce and helps with browning the chicken.
- 1 tablespoon olive oil: Perfect for searing the chicken to a crisp outside without burning.
- 1/2 cup white wine: Adds acidity and brightness, perfect for deglazing the pan and building the sauce.
- 1 tablespoon Dijon mustard: Gives the sauce a subtle tang and complexity that elevates every bite.
- 3 cloves garlic (minced): Provides a fragrant, savory punch that complements the entire dish.
- 1 dash Italian seasoning: A blend of herbs to infuse the dish with classic Italian flavors.
- 1 cup heavy/whipping cream: This is the heart of the sauce, making it decadently smooth and indulgent.
- 3/4 cup sun-dried tomatoes: Concentrated sweet-tart flavor and vibrant color that brighten the creamy sauce.
- 10 leaves fresh basil: Adds a fresh herbal aroma and a pop of green that lifts the dish beautifully.
- 1 (10 fluid ounce) can chicken broth: Balances the creaminess with savory depth, making the sauce silky but not too thick.
How to Make Creamy Chicken Thighs with Sun-Dried Tomatoes and Basil Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 350 degrees Fahrenheit and placing the rack in the center. This ensures the chicken cooks evenly and the sauce melds perfectly without burning.
Step 2: Render the Chicken Skin
Heat butter and olive oil in a deep oven-safe skillet over medium-high heat. The combination of butter and olive oil creates the ideal fat for browning, where butter adds flavor and olive oil prevents burning. When the pan is hot, season the chicken thighs generously with salt and pepper. Place them skin-side down and let that skin crisp up for 8 to 10 minutes. Patience here is key; a properly seared skin will release easily and offer that unbeatable crunch.
Step 3: Flip and Finish Browning
After the skin is golden and crispy, flip each chicken thigh and cook for an additional 3 to 4 minutes on the other side. If your oil starts splattering intensely, turn the heat down a notch to avoid burning. The chicken should be just browned on the inside at this stage, as it will finish cooking in the oven.
Step 4: Remove Chicken and Deglaze Pan
Take the chicken out of the pan and set it aside for a moment. Pour in the white wine and dollop in the Dijon mustard. Stir until the mustard dissolves and the wine loosens all the delicious browned bits stuck to the pan. These bits are flavor gold and will enrich the sauce beautifully.
Step 5: Build the Creamy Sauce
To the deglazed pan, add minced garlic, Italian seasoning, heavy cream, sun-dried tomatoes, and torn fresh basil leaves. Pour in the chicken broth last to balance the sauce and create that perfect creamy yet light consistency. Stir gently so all the ingredients marry together.
Step 6: Bake Until Perfection
Nestle the chicken thighs back into the sauce and transfer the skillet to your preheated oven. Bake uncovered for 45 minutes, allowing the chicken to become tender and soak up the creamy tomato-basil sauce. The aroma filling your kitchen at this stage is simply irresistible.
How to Serve Creamy Chicken Thighs with Sun-Dried Tomatoes and Basil Recipe
Garnishes
Finishing this dish with a sprinkle of freshly chopped basil or a few shaved Parmesan curls elevates the visual appeal and adds fresh herbal notes that cut through the richness beautifully. A light drizzle of good quality olive oil also adds a pleasant sheen and depth.
Side Dishes
This recipe pairs wonderfully with a variety of sides. Fluffy mashed potatoes or creamy polenta elegantly soak up the sauce. Roasted or steamed green vegetables like asparagus or green beans add a refreshing crunch and balance the richness. Even a crusty baguette works wonders for sopping every last bit of that heavenly sauce.
Creative Ways to Present
For a rustic presentation, serve the chicken thighs right in the skillet at the table, letting everyone dig in family-style. Alternatively, plate each portion with a spoonful of sauce beautifully draped over the chicken and a side of your favorite greens. Try topping it with a lemon wedge to squeeze over for an unexpected, vibrant twist.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chicken Thighs with Sun-Dried Tomatoes and Basil Recipe can be stored in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making the leftovers just as delightful if not more.
Freezing
This dish freezes well; just make sure to cool it completely before transferring to a freezer-safe container. Freeze for up to two months. When thawed, the sauce may separate slightly but will come back together with gentle reheating and stirring.
Reheating
To reheat, warm the chicken gently in a skillet over medium-low heat, adding a splash of chicken broth or cream if the sauce has thickened too much. Avoid microwaving if possible to maintain the sauce’s silky texture and the chicken’s juiciness.
FAQs
Can I use boneless chicken thighs for this recipe?
Absolutely! Boneless thighs will cook faster, so reduce the oven baking time by about 10-15 minutes to avoid drying them out. The skin adds flavor and crispiness, but you can still enjoy a tender meal without it.
What can I substitute for sun-dried tomatoes if I don’t have any?
If sun-dried tomatoes aren’t available, chopped roasted red peppers can bring a similar sweetness and color contrast. Just keep in mind the flavor profile will be a bit different but still delicious.
Is this recipe suitable for a low-carb diet?
Yes, this Creamy Chicken Thighs with Sun-Dried Tomatoes and Basil Recipe is naturally low-carb and gluten-free, making it a great option for those following keto or low-carb lifestyles.
Can I use fresh herbs other than basil?
Definitely! Fresh thyme or oregano would complement the flavors nicely if you want to experiment. Basil, however, brings that classic aromatic brightness that pairs perfectly with the creamy tomato sauce.
How do I make the sauce thicker if I like it more rich?
To thicken the sauce, simmer it uncovered on the stovetop for a few extra minutes after baking, stirring frequently. You can also add a small slurry of cornstarch and water if needed, but the cream and broth blend usually produces a lovely consistency on its own.
Final Thoughts
This Creamy Chicken Thighs with Sun-Dried Tomatoes and Basil Recipe is one of those dishes you’ll want to keep going back to because it hits all the right notes—comforting, flavorful, and impressively simple to prepare. Whether you’re cooking for family, friends, or just for yourself, it’s a winner that turns everyday ingredients into something truly special. Give it a try soon and watch it become a new favorite in your recipe rotation!
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Creamy Chicken Thighs with Sun-Dried Tomatoes and Basil Recipe
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 65 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This creamy chicken thighs recipe features tender, skin-on chicken cooked to perfection in a rich and flavorful sauce made with white wine, Dijon mustard, garlic, sun-dried tomatoes, fresh basil, and heavy cream. Slow-cooked in the oven, the dish results in succulent chicken with a luscious creamy sauce perfect served over rice, pasta, or with crusty bread.
Ingredients
Chicken
- 6 chicken thighs (skin-on)
- Salt & pepper, to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
Sauce
- 1/2 cup white wine
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 1 dash Italian seasoning
- 1 cup heavy/whipping cream
- 3/4 cup sun-dried tomatoes
- 10 leaves fresh basil
- 1 (10 fluid ounce) can chicken broth
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position the rack in the center to ensure even cooking.
- Prepare the Skillet: Heat a deep oven-safe skillet (about 2 inches deep) over medium-high heat and add the butter and olive oil to melt and combine.
- Season and Sear Chicken: Season both sides of the chicken thighs generously with salt and pepper. Place them skin-side down in the hot skillet. Cook for 8-10 minutes until the skin is browned and releases easily from the pan, then flip and cook for another 3-4 minutes. If the oil splatters excessively, reduce heat to medium.
- Remove Chicken: Take the chicken thighs out of the skillet and set them aside while you prepare the sauce.
- Make the Sauce: Deglaze the skillet by pouring in the white wine and stirring in the Dijon mustard until dissolved. Then add the minced garlic, Italian seasoning, heavy cream, sun-dried tomatoes, torn fresh basil leaves, and chicken broth. Stir to combine all ingredients.
- Bake Chicken in Sauce: Return the chicken thighs to the skillet, skin-side up, submerging them partially in the sauce. Transfer the skillet to the preheated oven and bake for 45 minutes until the chicken is tender and cooked through.
Notes
- For crispier skin, ensure the skillet and oil are hot before adding the chicken skin-side down.
- If you can’t find fresh basil, substitute with 1 teaspoon dried basil, added during the sauce preparation.
- Serve with cooked rice, pasta, or crusty bread to soak up the creamy sauce.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- You can substitute chicken thighs with chicken breasts, but cooking time may vary.
