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
Scale
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.
