Description
Ingredients
Scale
- 2 lbs. boneless, skinless chicken thighs, pat dry and cut into 2–3 inch chunks
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 7 oz. jar sun-dried tomatoes, packed in oil, drained, and chopped
- 1/2 cup dry white wine, Pinot Grigio or Sauvignon Blanc
- 1 1/4 cup heavy cream, do not use anything lower in fat
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese, preferably freshly grated
- 1/4 cup fresh basil, sliced into thin strips
- Zest of 1 lemon
Instructions
- Generously season the chicken thighs with salt and pepper on all sides.
- Heat olive oil and butter in a large stainless steel or enamel-coated skillet over medium-high heat. Once hot, add the chicken in a single layer, working in batches if needed. Do not overcrowd the pan—this helps the chicken brown instead of steaming. Cook for 5 minutes total, flipping halfway, until golden brown and cooked through. Transfer the chicken to a plate and tent with foil to keep warm.
- Reduce the heat to medium. Add garlic and sun-dried tomatoes, and cook, stirring constantly for 30 seconds, until fragrant.
- Pour in the wine, scraping up any browned bits from the bottom of the pan (this adds flavor!). Let it simmer and reduce by half—this should happen quickly.
- Stir in the heavy cream, oregano, thyme, and red pepper flakes. Bring to a gentle simmer (do not boil). Reduce heat if needed.
- Stir in the Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper
- Return the chicken (and any juices) to the skillet. Simmer for 1–2 minutes to warm the chicken and let the flavors meld. Just before serving, stir in fresh basil and lemon zest for a bright, fresh finish. Serve over pasta, mashed potatoes, or rice.
Notes
- Chicken: This recipe is typically made with chicken breasts, but we’re using chicken thighs cut into smaller chunks instead. This makes the chicken easier to cook and serve. If you end up using chicken breast, you’ll have to adjust the cooking time.
- Sun-Dried Tomatoes: Use sun-dried tomatoes packed in oil for the best flavor. If you can only find dry sun-dried tomatoes, soak them in hot water for 10 minutes before using.
- Wine Option: Dry white wine works best here. It will add depth and a slight acidity that balances the richness of the sauce.
- Leftovers: Once cool, you can transfer leftovers to an airtight container, and store them in the fridge for up to 3-4 days.
Nutrition
- Serving Size: 5-6 oz. chicken, plus sauce
- Calories: 429
- Sugar: 0.9 g
- Sodium: 313.2 mg
- Fat: 28.2 g
- Carbohydrates: 6.7 g
- Protein: 34.1 g
- Cholesterol: 185.3 mg