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Plated creamy sun-dried tomato chicken thighs with cherry tomatoes, fresh parsley, and a rich orange cream sauce.
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Creamy Sundried Tomato Chicken Thighs

Creamy Sundried Tomato Chicken Thighs are marinated in tomato paste and paprika, seared until deeply golden, then simmered in a creamy sundried tomato sauce with burst cherry tomatoes and Parmesan. The thighs finish cooking right in the sauce, so nothing gets left behind in the pan. Ready in about an hour including marinating time, and it serves 5.
Prep Time15 minutes
Cook Time30 minutes
Marinating time30 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: creamy sundried tomato chicken thighs, marry me chicken thighs, sundried tomato chicken
Servings: 5
Calories: 451kcal
Author: Joanna Cismaru

Ingredients

For the chicken marinade

  • 2 pounds boneless skinless chicken thighs
  • 2 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 teaspoon dried basil
  • 1 teaspoon salt

For the sauce

  • 2 tablespoons olive oil
  • 1 large yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • ¼ cup sundried tomatoes chopped, oil packed
  • 1 cup vegetable broth
  • ½ cup heavy cream
  • 1 cup cherry tomatoes halved
  • ⅓ cup Parmesan cheese grated
US Customary - Metric

Instructions

  • In a bowl, toss the 2 pounds chicken thighs with the 2 tablespoons tomato paste, 1 tablespoon olive oil, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1 teaspoon dried basil, and 1 teaspoon salt until every piece is well coated. Let it marinate for at least 30 minutes, or up to overnight in the fridge.
    Raw chicken thighs with tomato paste and seasonings, followed by the thoroughly mixed and evenly coated marinated chicken.
  • Heat the 2 tablespoons olive oil in a large skillet over medium high heat. Add the chicken thighs and sear for 4 to 5 minutes per side, until deeply golden. They do not need to be cooked all the way through yet, since they finish in the sauce. Transfer them to a plate.
    Marinated chicken thighs arranged in a skillet, then seared until deeply golden brown and caramelized on both sides.
  • Lower the heat to medium and add the chopped yellow onion to the same skillet. Cook for 3 to 4 minutes, until softened, scraping up all the browned bits stuck to the pan. Those bits are pure flavor, so do not leave them behind.
    Chopped onion cooking in the seasoned skillet, followed by garlic, tomato paste, and chopped sun-dried tomatoes being stirred together.
  • Stir in the 3 cloves minced garlic, 1 tablespoon tomato paste, and ¼ cup chopped sundried tomatoes. Cook for 1 minute, until fragrant and the paste darkens slightly.
    Sun-dried tomato mixture cooking until darkened, followed by vegetable broth added to create the richly flavored sauce.
  • Pour in the 1 cup vegetable broth and stir to loosen everything into a sauce. Bring it to a gentle simmer, then stir in the ½ cup heavy cream and ⅓ cup grated Parmesan until smooth.
    Heavy cream and Parmesan added to the tomato sauce, followed by the smooth and creamy finished sauce.
  • Add the 1 cup halved cherry tomatoes, then nestle the chicken thighs back into the skillet along with any juices from the plate. Simmer for 12 to 15 minutes, until the chicken is cooked through and the sauce has thickened.
    Cherry tomatoes added to the creamy sauce, followed by chicken thighs simmering together until tender and fully cooked.
  • Serve hot, spooning plenty of that sauce over the top.

Notes

  1. Marinating time. Thirty minutes minimum, overnight in the fridge if you can. The tomato paste marinade is what gives the chicken its color and its crust.
  2. Sear, don't cook through. The thighs only need 4 to 5 minutes a side at this stage. They finish cooking in the sauce, which keeps them tender and puts all their juices back into the dish.
  3. Pour the plate juices back in. Whatever collects on the plate while the chicken rests goes back into the skillet with the thighs.
  4. Use oil packed sundried tomatoes. They're softer and more intense than the dry kind. If you only have dry, soak them in hot water for 20 minutes first.
  5. Grate your own Parmesan. Pre-shredded cheese is coated with an anti caking agent that won't melt cleanly, and it's the usual reason a cream sauce turns grainy.
  6. Adjusting the sauce. Too thin, pull the chicken and simmer it a few minutes longer on its own. Too thick, loosen it with a splash of broth.
  7. Storage. Airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth. Freezing isn't recommended.

Nutrition

Serving: 1serving | Calories: 451kcal | Carbohydrates: 13g | Protein: 40g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 204mg | Sodium: 1016mg | Potassium: 921mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1282IU | Vitamin C: 14mg | Calcium: 145mg | Iron: 3mg
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