Sun-Dried Tomato Chicken Thighs Recipe – Creamy Parmesan Garlic

Last Updated on 4 months by Neha Deshmukh

Sun-Dried Tomato Chicken Thighs Recipe – Creamy Parmesan Garlic

Hey everyone! I’m so excited to share this recipe with you. It’s become a real weeknight favorite in my kitchen – seriously, it’s that good. These Sun-Dried Tomato Chicken Thighs are incredibly flavorful, surprisingly easy to make, and the creamy parmesan garlic sauce? Oh my goodness. It’s the kind of sauce you’ll want to lick off the plate (don’t judge!).

Why You’ll Love This Recipe

This isn’t just another chicken recipe. It’s a flavor explosion! The juicy, perfectly roasted chicken thighs are bathed in a rich, savory sauce that’s bursting with sun-dried tomato goodness. It feels a little fancy, but it’s totally achievable for a busy weeknight. Plus, it serves two perfectly, making it ideal for a cozy dinner for two.

Ingredients

Here’s what you’ll need to make the magic happen:

• 4 chicken thighs
• 1 garlic clove, minced
• ¼ cup sun-dried tomatoes
• ½ cup chicken stock (about 120ml)
• ¼ cup heavy cream (about 60ml)
• ¼ cup Parmigiano Reggiano, grated
• 1 Tbsp fresh basil, chopped
• Olive oil, as needed
• Salt, to taste
• Pepper, to taste

Ingredient Notes

Let’s talk ingredients for a sec, because quality really shines here!

• Parmigiano Reggiano: Seriously, don’t skimp! The real deal Parmigiano Reggiano has such a complex, nutty flavor that elevates the sauce. It makes all the difference.
• Sun-Dried Tomatoes: I prefer oil-packed sun-dried tomatoes for this recipe. They’re softer and have a richer flavor. If you only have dry-packed, rehydrate them in hot water for about 15 minutes before using.
• Chicken Thighs: Chicken thighs are the way to go for this recipe. They stay incredibly moist and tender during roasting, unlike chicken breasts which can dry out easily. Don’t bother with boneless, skinless – the skin gets beautifully crispy and adds so much flavor!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 400°F (200°C). Place a skillet or roasting pan inside the oven while it preheats. This is a little trick I learned to get a really nice sear on the chicken.
2. While the oven is heating up, rub the chicken thighs with a generous drizzle of olive oil. Then, season them well with salt and pepper. Don’t be shy with the seasoning!
3. Carefully remove the hot pan from the oven. Arrange the chicken thighs skin-side down in the hot pan. Roast for about 30 minutes, or until the internal temperature reaches 170°F (77°C).
4. Once the chicken is cooked through, remove it from the pan and set aside. Now, carefully spoon off any excess fat from the pan, reserving about 1 tablespoon of the drippings and those lovely browned bits (that’s called fond and it’s flavor gold!).
5. Place the pan back over medium-low heat. Add the minced garlic and sauté for about 20 seconds, until fragrant. You don’t want it to burn!
6. Stir in the sun-dried tomatoes and cook for another 10 seconds, just to release their oils.
7. Deglaze the pan with a splash of chicken stock, scraping up all those browned bits from the bottom. Add the remaining chicken stock and simmer for about 2 minutes.
8. Pour in the heavy cream and warm through until the sauce thickens slightly.
9. Remove the pan from the heat. Whisk in the grated Parmigiano Reggiano until it’s melted and the sauce is smooth and creamy.
10. Plate the chicken thighs over the sauce, garnish with fresh basil, and serve immediately.

Expert Tips

• Don’t overcrowd the pan: Make sure the chicken thighs have enough space to roast properly. If your pan is too small, use two pans.
• Use a meat thermometer: The best way to ensure your chicken is cooked through is to use a meat thermometer.
• Taste as you go: Adjust the seasoning to your liking.

Variations

• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your chicken stock is gluten-free.
• Spice Level Adjustment: If you like a little heat, add a pinch of red pepper flakes to the sauce along with the sun-dried tomatoes. My husband loves it with a good kick!
• Wine Pairing Suggestions: A crisp Pinot Grigio or a light-bodied Chardonnay would pair beautifully with this dish.
• Sheet Pan Variation: For even easier cleanup, you can make this a one-pan meal! Just toss the sun-dried tomatoes and garlic with the chicken on the sheet pan before roasting. Add the stock and cream after roasting, then finish the sauce on the stovetop.

Serving Suggestions

This Sun-Dried Tomato Chicken Thighs recipe is fantastic served with:

• Roasted vegetables like broccoli or asparagus
• Creamy mashed potatoes (a classic!)
• A simple green salad
• Crusty bread for soaking up that delicious sauce!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• Can I use bone-in, skin-on chicken thighs for this recipe? Absolutely! In fact, I recommend it. The bone and skin add so much flavor and help keep the chicken moist.
• What is the best way to store leftover sauce? Store the sauce separately from the chicken in an airtight container in the refrigerator. It’s great on pasta or roasted vegetables!
• Can I make this dish ahead of time? You can definitely prep the ingredients ahead of time – chop the garlic, measure out the sun-dried tomatoes, and grate the cheese. But I recommend roasting the chicken and making the sauce just before serving for the best flavor and texture.
• What kind of sun-dried tomatoes work best – oil-packed or dry? Oil-packed are my go-to for their softer texture and richer flavor. But dry-packed work too, just rehydrate them first!
• Can I substitute the heavy cream with a lighter alternative? You can try using half-and-half or even milk, but the sauce won’t be as rich and creamy. A little bit of cream cheese can also add some thickness.

Enjoy! I really hope you love this recipe as much as my family does. Let me know in the comments if you give it a try!