Go Back

Skillet Sun Dried Tomato Chicken Thighs

A delicious and quick meal made with juicy chicken thighs, sun dried tomatoes, and creamy sauce, perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

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

Method
 

Preparation
  1. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
Cooking
  1. Heat canola oil and butter in a large cast iron skillet over medium heat.
  2. 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.
  3. Reduce heat to medium low and add garlic and shallot, cooking until fragrant, about 2 minutes; season with salt and pepper.
  4. Whisk in remaining 1.5 tablespoons flour until lightly browned, about 1 minute.
  5. 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.
  6. Stir in spinach, Parmesan, and parsley; season with salt and pepper.
  7. Return chicken to the skillet and serve immediately.

Notes

For extra flavor, consider marinating the chicken thighs briefly in olive oil, lemon juice, and herbs before cooking. Use a meat thermometer to check that the chicken is fully cooked; it should reach an internal temperature of 165°F. This dish can be paired with rice, pasta, or a side of crusty bread.