This recipe delivers a burst of Mediterranean sunshine to your dinner table. Tender chicken thighs are simmered in a creamy, flavorful sauce brimming with sun-dried tomatoes, spinach, and Parmesan cheese. It’s a surprisingly easy dish to prepare, perfect for a weeknight meal but impressive enough for a weekend gathering.
Why You Will Love This Recipe
This Sun-Dried Tomato Chicken is a winner for so many reasons. First, the taste is incredible. The savory chicken pairs beautifully with the tangy sun-dried tomatoes and the rich, creamy sauce. The spinach adds a touch of freshness, and the Parmesan cheese provides a delightful salty, nutty finish. Second, it’s incredibly versatile. Serve it over pasta, rice, mashed potatoes, or even polenta. It’s also delicious with a side of crusty bread for soaking up all that amazing sauce. Finally, it’s relatively quick and easy to make, meaning you can enjoy a gourmet-tasting meal without spending hours in the kitchen. This recipe is a definite crowd-pleaser and a welcome addition to any home cook’s repertoire. The combination of flavors will transport you to the sun-drenched shores of Italy, one bite at a time. This is a fantastic recipe for those looking for a satisfying and flavourful meal that’s also relatively healthy. The chicken provides a good source of protein, and the spinach adds essential vitamins and minerals.
Ingredients:
- 2 tablespoons olive oil
- 1.5 to 2 pounds boneless, skinless chicken thighs
- Salt and freshly ground black pepper, to taste
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon smoked or sweet paprika
- ½ teaspoon garlic powder
- 3 cloves garlic, minced
- ¾ cup low sodium chicken broth
- ⅔ cup heavy cream
- 1 cup baby spinach leaves
- ½ cup sun-dried tomatoes in oil, drained and chopped
- ¼ cup grated Parmesan cheese
Preparation:
Step 1: Heat the olive oil in a large skillet set over medium-high heat. Make sure the skillet is large enough to accommodate the chicken thighs in a single layer without overcrowding. A cast-iron skillet works particularly well for this recipe as it distributes heat evenly and helps to create a nice sear on the chicken.
Step 2: Season the chicken thighs generously with salt, pepper, oregano, thyme, paprika, and garlic powder. Don’t be shy with the seasonings, as this is where the chicken gets its flavor. Make sure to coat both sides of the chicken thighs evenly.
Step 3: Add the seasoned chicken thighs to the hot oil in the skillet. Cook for 6 minutes on one side, then flip and cook for 5 more minutes on the other side. The goal is to get a nice golden-brown sear on the chicken, which will add flavor and texture to the final dish.
Step 4: Remove the chicken thighs from the skillet and set them aside on a plate. They won’t be fully cooked at this point, but they will finish cooking in the sauce later.
Step 5: Return the skillet to the burner and stir in the minced garlic. Cook for 15 seconds, or until fragrant, being careful not to burn the garlic. If the skillet seems dry, add a little more olive oil.
Step 6: Whisk in the chicken broth while scraping up all the browned bits from the bottom of the skillet. These browned bits, known as fond, are packed with flavor and will add depth to the sauce.
Step 7: Stir in the heavy cream, spinach, sun-dried tomatoes, and Parmesan cheese. The heavy cream will create a rich and decadent sauce, while the spinach adds a touch of freshness and the sun-dried tomatoes provide a burst of tangy flavor. The Parmesan cheese will melt into the sauce, adding a salty, nutty note.
Step 8: Continue to cook the sauce for 5 minutes, stirring occasionally, or until it has thickened slightly. The sauce should be creamy and smooth.
Step 9: Return the chicken thighs to the skillet and nestle them into the sauce. Cook for 3 to 4 more minutes, or until the chicken thighs are cooked through and the sauce has thickened to your liking. The internal temperature of the chicken should reach 165°F (74°C).
Step 10: Remove the skillet from the heat and serve immediately.
Cooking Rating:
Easy
Serving Suggestions:
This Sun-Dried Tomato Chicken is incredibly versatile and can be served in a variety of ways. Here are a few suggestions:
- Serve over pasta: Toss the chicken and sauce with your favorite pasta, such as fettuccine, linguine, or penne.
- Serve over rice: Spoon the chicken and sauce over a bed of fluffy white rice or brown rice.
- Serve with mashed potatoes: The creamy sauce is delicious with creamy mashed potatoes.
- Serve with polenta: Creamy polenta is another great option for soaking up the sauce.
- Serve with crusty bread: Offer a side of crusty bread for dipping into the sauce.
- Serve with a side salad: A simple green salad or Caesar salad complements the richness of the dish.
- Serve as a sandwich filling: Shred the chicken and use it as a filling for sandwiches or wraps.
Tips:
- For a richer flavor, use bone-in, skin-on chicken thighs. You’ll need to increase the cooking time to ensure the chicken is cooked through.
- If you don’t have heavy cream, you can use half-and-half or milk, but the sauce won’t be as thick or rich.
- For a spicier dish, add a pinch of red pepper flakes to the sauce.
- If you don’t have sun-dried tomatoes in oil, you can use dry-packed sun-dried tomatoes. Just rehydrate them in hot water for about 15 minutes before chopping.
- You can add other vegetables to the sauce, such as mushrooms, bell peppers, or zucchini.
- Garnish with fresh basil or parsley for a pop of color and flavor.
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)
- Calories: Approximately 450-550 per serving
- Protein: Approximately 35-45 grams per serving
- Sodium: Approximately 400-600 mg per serving
Conclusion
Sun-Dried Tomato Chicken is a delightful dish that brings together the flavors of the Mediterranean in a creamy, comforting sauce. It’s quick, easy, and versatile, making it a perfect choice for busy weeknights or elegant weekend dinners. With its tender chicken, tangy sun-dried tomatoes, and rich Parmesan sauce, this recipe is sure to become a new favorite in your household. So gather your ingredients, follow the simple steps, and get ready to enjoy a taste of sunshine!
Questions and Answers:
- Can I use chicken breasts instead of chicken thighs? Yes, you can use chicken breasts instead of chicken thighs, but keep in mind that chicken breasts tend to be drier than chicken thighs. To prevent them from drying out, be sure not to overcook them. Reduce the cooking time accordingly, and consider pounding the chicken breasts to an even thickness before cooking.
- Can I make this recipe ahead of time? Yes, this recipe can be made ahead of time. In fact, the flavors often meld together even better when the dish sits for a while. Prepare the recipe as directed, then let it cool completely before storing it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
- Can I freeze this recipe? While you can freeze this recipe, the texture of the sauce may change slightly upon thawing. Dairy-based sauces, like the one in this recipe, can sometimes become grainy or separate when frozen and thawed. If you do choose to freeze it, let it cool completely before transferring it to a freezer-safe container. Thaw it overnight in the refrigerator and reheat gently on the stovetop, stirring frequently.
- I don’t have sun-dried tomatoes in oil. Can I use the dry-packed ones? Yes, you can use dry-packed sun-dried tomatoes. Simply rehydrate them in hot water for about 15 minutes before chopping and adding them to the sauce.
- Can I add other vegetables to this recipe? Absolutely! This recipe is very adaptable, and you can easily add other vegetables to suit your taste. Some good options include mushrooms, bell peppers, zucchini, onions or even artichoke hearts. Add them to the skillet along with the garlic and cook until softened before adding the chicken broth.
