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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!

close-up of crispy chicken in a creamy sun-dried tomato and basil sauce
That sauce tho.

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).

plate with two creamy chicken thighs with sun-dried tomatoes and basil

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.

skillet with crispy chicken in a creamy sun-dried tomato and basil sauce

More chicken recipes to try:

Tempted to make these creamy chicken thighs?

Questions about this recipe? Let me know in the comments below. 

Crispy chicken in a creamy sun-dried tomato and basil sauce is comforting and decadent. You will love how easily these classic flavors come together for the perfect entree!
5 from 11 votes

Creamy Chicken Thighs

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!
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
Servings: 4


  • 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


  • 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.


  • 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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Hi! I’m Natasha.

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5 from 11 votes (1 rating without comment)

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  1. Anna says:

    5 stars
    Looks fantastic! Can this be made a day ahead and refrigerated? If so, how would I reheat it for best results? Thanks.

    1. Natasha says:

      Hi Anna! This wouldn’t be an ideal one to reheat IMO as the chicken skin will likely lose its crispiness. I would probably reheat it in the same skillet/baking dish you cooked it in if you’re planning on reheating the entire thing. I would do it in the oven. You may want to cover it initially and then uncover it once it’s quite warm to see if the skin crips up a bit. You want it to be 165F in the middle. Maybe reheat it in a 375F oven? This is just a guess here. Hope you enjoy it!

  2. elisa says:

    5 stars
    Made this almost exactly as written but added a few shallots as I had them and used 1/2/ instead of heavy cream- it is wonderful- I will serve w/potatos and spinach

    1. Natasha says:

      Wonderful!! 😀 I’m so glad you liked it!

  3. Margaret says:

    5 stars
    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.

    1. Miranda @ Salt & Lavender says:

      That’s so great to hear, Margaret! 🙂

  4. Kristina says:

    5 stars
    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?

    1. Natasha says:

      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!

  5. Anne McDermott says:

    5 stars
    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!

    1. Natasha says:

      I’m so glad it worked out, Anne!!