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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!
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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 Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Keyword: sun-dried tomato basil chicken
Servings: 4
Author: Natasha Bull

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.