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Sun-Dried Tomato Skillet Chicken

Say hello to your new favorite 30-minute skillet chicken dish. Made with chicken thighs and a savory sun-dried tomato sauce, it pairs wonderfully with mashed potatoes or pasta.

Tasty Team
October 25, 2022
Total Time

30 minutes

30 min

Prep Time

5 minutes

5 min

Cook Time

25 minutes

25 min

Sun-Dried Tomato Skillet Chicken
Total Time

30 minutes

30 min

Prep Time

5 minutes

5 min

Cook Time

25 minutes

25 min

Ingredients

for 3 servings

  • 1 ½ lb boneless, skinless chicken thighs (650 g)
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • italian seasoning, to taste
  • ¼ cup all-purpose flour (30 g)
  • 2 tablespoons avocado oil
  • 1 tablespoon unsalted butter
  • ⅓ cup diced shallot (60 g)
  • 2 ½ tablespoons minced garlic
  • 1 ½ teaspoons fresh thyme leaves
  • ¼ teaspoon red pepper flakes
  • ¾ cup chicken broth (180 mL)
  • ¾ cup heavy cream (180 mL)
  • ½ cup sun-dried tomatoes (100 g), oil drained and chopped
  • ½ cup freshly grated parmesan cheese (65 g)
  • 2 tablespoons chopped fresh basil, chopped
  • mashed potato, or pasta, for serving

Nutrition Info

  • Calories 782
  • Fat 57g
  • Carbs 33g
  • Fiber 4g
  • Sugar 14g
  • Protein 49g

Estimated values based on one serving size.

Preparation

  1. Remove the chicken from the refrigerator 30 minutes prior cooking.
  2. Pat the chicken dry with a paper towel, then season both sides generously with salt, black pepper, and Italian seasoning. Dredge in the flour, shaking off any excess.
  3. Heat a medium skillet over medium-high heat. Melt together the avocado oil and butter, then add the chicken in a single layer and cook for 3½ minutes on each side, or until golden and crispy. Remove the chicken from the skillet and set aside.
  4. Add the shallot and garlic to the skillet and cook for 3 minutes, being careful to not let them brown. Add the thyme and red pepper flakes and stir for 1 minute, until fragrant.
  5. Add the chicken broth, heavy cream, and sun-dried tomatoes and cook until the liquid reduces slightly, 3–5 minutes.
  6. Add the Parmesan cheese and stir until the sauce thickens slightly. Season the sauce with salt and black pepper to taste.
  7. Return the chicken to the skillet and cook for 2 minutes, or until warmed through.
  8. Garnish with the basil and serve with mashed potatoes or pasta.
  9. Enjoy!

Ingredients

for 3 servings

  • 1 ½ lb boneless, skinless chicken thighs (650 g)
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • italian seasoning, to taste
  • ¼ cup all-purpose flour (30 g)
  • 2 tablespoons avocado oil
  • 1 tablespoon unsalted butter
  • ⅓ cup diced shallot (60 g)
  • 2 ½ tablespoons minced garlic
  • 1 ½ teaspoons fresh thyme leaves
  • ¼ teaspoon red pepper flakes
  • ¾ cup chicken broth (180 mL)
  • ¾ cup heavy cream (180 mL)
  • ½ cup sun-dried tomatoes (100 g), oil drained and chopped
  • ½ cup freshly grated parmesan cheese (65 g)
  • 2 tablespoons chopped fresh basil, chopped
  • mashed potato, or pasta, for serving

Nutrition Info

  • Calories 782
  • Fat 57g
  • Carbs 33g
  • Fiber 4g
  • Sugar 14g
  • Protein 49g

Estimated values based on one serving size.

Preparation

  1. Remove the chicken from the refrigerator 30 minutes prior cooking.
  2. Pat the chicken dry with a paper towel, then season both sides generously with salt, black pepper, and Italian seasoning. Dredge in the flour, shaking off any excess.
  3. Heat a medium skillet over medium-high heat. Melt together the avocado oil and butter, then add the chicken in a single layer and cook for 3½ minutes on each side, or until golden and crispy. Remove the chicken from the skillet and set aside.
  4. Add the shallot and garlic to the skillet and cook for 3 minutes, being careful to not let them brown. Add the thyme and red pepper flakes and stir for 1 minute, until fragrant.
  5. Add the chicken broth, heavy cream, and sun-dried tomatoes and cook until the liquid reduces slightly, 3–5 minutes.
  6. Add the Parmesan cheese and stir until the sauce thickens slightly. Season the sauce with salt and black pepper to taste.
  7. Return the chicken to the skillet and cook for 2 minutes, or until warmed through.
  8. Garnish with the basil and serve with mashed potatoes or pasta.
  9. Enjoy!
Sun-Dried Tomato Skillet Chicken

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