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These creamy chicken thighs with a sun-dried tomato and basil sauce are comforting and decadent. The crispy skin chicken in this rich sauce is heavenly!
That sauce. The sun-dried tomatoes have softened and infused it with their rich flavor. The garlic, white wine, and Dijon mustard add more luxurious deliciousness. Sounds over the top? Wait til you try it!
The chicken is tender and juicy, and that crispy skin is such a treat. Making this is super easy as well. Once you fry the chicken, the hardest part is waiting for it to finish cooking in the oven.
I love how forgiving chicken thighs are – they’re very difficult to overcook. The meat inside will remain tender as the skin crisps right up… mmm! If you’re ever in doubt whether chicken is cooked or not, an instant read thermometer is a must, and I highly recommend owning one (they’re inexpensive too).
These braised chicken dishes are some of my favorite things to cook these days. As cooler weather approaches, I plan on making even more of them. 🙂
Pro tip: If you wanted to, you could add in little potatoes to make this a one pan meal. Dinner = done and done.
More chicken recipes to try:
- Easiest Baked Chicken Thighs
- Creamy Garlic Chicken
- Creamy Tuscan Chicken
- Creamy Tomato Basil Chicken
Tempted to make these creamy chicken thighs?
Questions about this recipe? Let me know in the comments below.
Creamy Chicken Thighs
Ingredients
- 6 chicken thighs (skins on)
- Salt & pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 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 to 350F. Move rack to center of oven.
- Add butter and olive oil to a deep oven-safe skillet (mine is 2" deep) over medium-high heat.
- Season both sides of chicken thighs with salt and pepper. Add to the pan skin-side down. Tip: make sure the pan is hot or the chicken skin will stick. Cook for 8-10 minutes and then flip and cook for an additional 3-4 minutes. If the oil is furiously splattering, you may want to turn it down to medium heat. Chicken should release fairly easily once it's browned.
- Remove chicken from pan and set aside.
- Deglaze the pan with the white wine and mustard. Stir until the mustard has dissolved. Add the garlic, Italian seasoning, cream, sun-dried tomatoes, basil (tear it into smaller pieces), and chicken broth.
- Add the chicken back in the pan and cook in the oven for 45 minutes.
Notes
- This is the skillet I used. If you don't have an oven-proof skillet, you can transfer the sauce and chicken pieces to a baking dish after step 5.
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Love this recipe – my husband requests it often. Small diced potato works really well for a one-dish meal. May make w/ orzo on the side since there’s plenty of sauce.
That’s so great to hear, Margaret! 🙂
Hi there,
Just a general question for you. Many of your recipes have a “dash” of Italian Seasoning. I have a cute little measuring spoon set that has a dash…equivalent to 1/8 teaspoon. Is 1/8 teaspoon about right for what you call a dash?
Hi! I have that set too. 😀 You bet, that would work great. Lately I’ve tried to include more precise measurements on newer recipes since McCormick changed the size of the holes of the jar’s lid and a dash would likely end up being more that I anticipated back when I first added the measurements to some of my older recipes. With that said, most of my recipes are quite flexible, so a little more/less of a herb blend definitely won’t break a recipe. Hope you enjoy this one, Kristina!
I made this recipe for dinner and it was extremely delicious. The recipe was followed pretty closely except I only had four chicken thighs and used extra chicken stock in lieu of white wine to deglaze. The sauce was really good!
I’m so glad it worked out, Anne!!