Why Make This Recipe
Skillet Sun Dried Tomato Chicken Thighs are a tasty meal that can be made quickly and easily. This dish combines juicy chicken thighs with the rich flavors of sun dried tomatoes and creamy sauce. It’s perfect for a weeknight dinner or when you want to impress guests. With just a few simple ingredients, you can create a delicious, wholesome meal that everyone will love.
How to Make Skillet Sun Dried Tomato Chicken Thighs
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Ingredients:
- 1 1/2 pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 5 1/2 tablespoons all purpose flour, divided
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 small shallot, diced
- 1 cup chicken stock
- 1/2 cup half and half
- 1/2 cup sun dried tomatoes halves
- 2 cups baby spinach
- 3 tablespoons freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Directions:
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
- Heat canola oil and butter in a large cast iron skillet over medium heat.
- Add chicken to the skillet in a single layer and cook until golden brown and cooked through, about 4-5 minutes per side; set aside.
- Reduce heat to medium low and add garlic and shallot, cooking until fragrant, about 2 minutes; season with salt and pepper.
- Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
- Gradually whisk in chicken stock, half and half, and sun dried tomatoes. Bring to a boil; reduce heat and simmer until reduced and slightly thickened, about 3 minutes.
- Stir in spinach, Parmesan, and parsley; season with salt and pepper.
- Return chicken to the skillet.
- Serve immediately.
How to Serve Skillet Sun Dried Tomato Chicken Thighs
Serve Skillet Sun Dried Tomato Chicken Thighs hot, right from the skillet. You can pair this dish with rice, pasta, or a side of crusty bread to soak up the creamy sauce. It also goes well with a fresh salad for a complete meal.
How to Store Skillet Sun Dried Tomato Chicken Thighs
To store leftovers, let the chicken cool completely and then place it in an airtight container. Store in the refrigerator for up to three days. To reheat, warm gently in a skillet or microwave until heated through.
Tips to Make Skillet Sun Dried Tomato Chicken Thighs
- Use a meat thermometer to check that the chicken is fully cooked; it should reach an internal temperature of 165°F.
- For extra flavor, consider marinating the chicken thighs briefly in olive oil, lemon juice, and herbs before cooking.
- If you prefer, you can substitute chicken breasts for thighs, but keep in mind that they may cook faster.
Variation
You can easily switch up this recipe by adding other vegetables such as mushrooms or bell peppers. Alternatively, you can use different herbs like basil or oregano for a new twist.
FAQs
1. Can I use fresh tomatoes instead of sun dried tomatoes?
Yes, you can use fresh tomatoes, but the flavor will be different. Sun dried tomatoes add a rich taste that’s hard to replicate.
2. Is it possible to make this dish ahead of time?
You can prepare the sauce ahead of time and then cook the chicken fresh when you’re ready to serve.
3. Can I freeze Skillet Sun Dried Tomato Chicken Thighs?
Yes, you can freeze the cooked dish. Just make sure to store it in a freezer-safe container. Thaw in the refrigerator before reheating.
Skillet Sun Dried Tomato Chicken Thighs
Ingredients
Main ingredients
- 1.5 pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste Use as needed for seasoning.
- 5.5 tablespoons all purpose flour, divided 4 tablespoons for dredging and 1.5 tablespoons for the sauce.
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 small shallot, diced
- 1 cup chicken stock
- 0.5 cup half and half
- 0.5 cup sun dried tomato halves
- 2 cups baby spinach
- 3 tablespoons freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
Preparation
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
Cooking
- Heat canola oil and butter in a large cast iron skillet over medium heat.
- Add chicken to the skillet in a single layer and cook until golden brown and cooked through, about 4-5 minutes per side; set aside.
- Reduce heat to medium low and add garlic and shallot, cooking until fragrant, about 2 minutes; season with salt and pepper.
- Whisk in remaining 1.5 tablespoons flour until lightly browned, about 1 minute.
- Gradually whisk in chicken stock, half and half, and sun dried tomatoes. Bring to a boil; reduce heat and simmer until reduced and slightly thickened, about 3 minutes.
- Stir in spinach, Parmesan, and parsley; season with salt and pepper.
- Return chicken to the skillet and serve immediately.