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Tuscan Chicken Thighs

Juicy chicken thighs simmered in a rich sauce infused with sun-dried tomatoes and fragrant herbs.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 bone-in skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 cup sun-dried tomatoes chopped
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Fresh basil for garnish

Equipment

  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Meat thermometer (optional)
  • Serving platter

Method
 

  1. Start by patting dry the chicken thighs with paper towels.
  2. In a large skillet, heat the olive oil over medium-high heat until shimmering.
  3. Add the chicken thighs, skin-side down, and cook for about 5-7 minutes until golden-brown.
  4. Carefully flip the chicken thighs and cook for another 5 minutes.
  5. Stir in the sun-dried tomatoes, garlic powder, oregano, salt, and pepper.
  6. Add the chicken broth and bring it to a simmer.
  7. Reduce the heat to low, then add the heavy cream and Parmesan cheese.
  8. Cover the skillet and let it simmer for about 15 minutes, or until the chicken is cooked through.
  9. Let the chicken rest for a few minutes before serving.

Notes

This dish pairs beautifully with garlic mashed potatoes or steamed vegetables.