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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!
That sauce. The sun-dried tomatoes have softened and infused it with their rich flavor. The garlic, white wine, and Dijon mustard add more luxurious deliciousness. Sounds over the top? Wait til you try it!
The chicken is tender and juicy, and that crispy skin is such a treat. Making this is super easy as well. Once you fry the chicken, the hardest part is waiting for it to finish cooking in the oven.
I love how forgiving chicken thighs are – they’re very difficult to overcook. The meat inside will remain tender as the skin crisps right up… mmm! If you’re ever in doubt whether chicken is cooked or not, an instant read thermometer is a must, and I highly recommend owning one (they’re inexpensive too).
These braised chicken dishes are some of my favorite things to cook these days. As cooler weather approaches, I plan on making even more of them. 🙂
Pro tip: If you wanted to, you could add in little potatoes to make this a one pan meal. Dinner = done and done.
More chicken recipes to try:
- Easiest Baked Chicken Thighs
- Creamy Garlic Chicken
- Creamy Tuscan Chicken
- Creamy Tomato Basil Chicken
Tempted to make these creamy chicken thighs?
Questions about this recipe? Let me know in the comments below.
Creamy Chicken Thighs
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.
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I made this last night and it was delicious. I made rice to go with it. My only question is was I supposed to put it in the oven uncovered? My sauce did not thicken up.
Hi! So glad you liked it! Yes, uncovered. In my recipes where I don’t specify, always assume uncovered. I haven’t made this recipe since 2016, but I don’t think the sauce gets too thick, so I wouldn’t worry. 🙂
Thank you so much!
I am from South Africa and I tried your recipe…..it was amazing…..my husband absolutely loved it.Thanks….will be making this again.
I’m so happy to hear that! 🙂
Loved this recipe. So easy to follow and chicken was cooked to perfection. All flavours go so well together. Everybody licked their plate. Even my 3 year old nephew kept asking for more chicken!
I’m so happy to hear that!! Wonderful. 😀
Made this for dinner tonight and it was just delish. Will definitely make again for my family when they come to visit. Followed the recipe as directed. H ( One less tsp. Dijon mustard).
So happy you liked it, Shangra! 🙂
What would you serve with this other than potatoes? I saw pasta but wasn’t sure if maybe rice would be good?
I think rice would be great! I’d say any grain/starch would work with this, actually.
Would orzo or rice work – to cook righty in the sauce if so, how much – I’m thinking 3/4 cup?
I think even 3/4 cup of orzo or rice would likely need a lot more liquid than the sauce already includes. I’ll link a one pot orzo recipe that I have that uses 1 cup of uncooked orzo to give you an idea of the liquid measurements I used: https://bit.ly/3lMJvHS It’s really hard to guess on these things and be correct, unfortunately, but I do think more liquid will be needed if you do go this route.
If you do this with skinless chicken what would you change?
Hi Christine, I would fry the chicken for about 5 min per side at the beginning. The rest should work as written. Just make sure the chicken is fully cooked prior to serving it. Hope you enjoy! Let me know how it goes.
Delicious – loved by all the family
So happy to hear that!! 💜
Made this the other night for dinner and I have to say it was amazing. Easily one of the best chicken dishes I’ve ever made. It was also super easy and while cooking smelled amazing, definitely a dish I could serve to impress company.
I am so pleased you liked it! Your comment made my day 🙂
This looks AMAZING! I will have to try this recipe! Plus it still allows me to leave some chicken out for our son; since he doesn’t touch anything that touches any kind of sauce. lol
Thank you!! Let me know if you like it.
Saw the pictures on Instagram and immediately came to check out the recipe! I’m definitely making this for sinner tonight!
XoXo,
Tamara – LoveofMode.com
Thanks, Tamara!! Let me know if you enjoyed it 🙂