Sun Dried Tomato Chicken is a comforting, Italian-inspired skillet meal. Boneless, skinless chicken thighs are pan-seared and finished in a creamy sun-dried tomato sauce with garlic, herbs, and baby spinach for a rich, satisfying dinner.
A Low-Carb Chicken Dish with Oodles of Flavor
Sun-dried tomatoes add a deep, slightly sweet-tangy note that elevates simple chicken into something special. Combined with pan-fried thighs and real heavy cream, this dish becomes indulgent without being fussy. Chicken thighs are ideal here because they stay moist and pack more flavor than leaner cuts.
The savory bite of sun-dried tomatoes pairs beautifully with earthy dried herbs like oregano and thyme, balancing the richness of the cream and chicken. Add garlic and spinach for freshness and color, and finish with a touch of Parmesan for a well-rounded, crave-worthy sauce.
What You’ll Need
This recipe uses a short ingredient list of pantry staples and a few fresh items, so it comes together quickly.
- Olive oil: for pan-frying the chicken.
- Boneless, skinless chicken thighs: cook them whole or cut into pieces for faster cooking.
- Salt and pepper: to taste.
- Dried herbs: oregano and thyme; parsley or basil can be used instead if preferred.
- Spices: paprika (smoked or sweet) and garlic powder for seasoning the chicken.
- Fresh garlic: minced for the sauce; garlic powder can substitute in a pinch.
- Broth: low-sodium chicken or vegetable broth to deglaze the pan and build the sauce.
- Heavy cream: yields a thick, silky sauce; half-and-half will work if needed.
- Spinach: baby spinach or chopped regular spinach, washed and dried.
- Sun-dried tomatoes in oil: about 1/2 cup, chopped.
- Parmesan cheese: grated, for finishing the sauce.
Can I Use Chicken Breasts Instead?
Yes—boneless chicken breasts will work. They usually cook faster than thighs, so watch them closely and use a meat thermometer to avoid overcooking. Aim for an internal temperature of 165°F (74°C).
How to Make Sun-Dried Tomato Chicken Thighs
This one-pan recipe is straightforward and quick, perfect for weeknights.
- Season and pan-fry: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, oregano, thyme, paprika, and garlic powder. Cook the thighs in hot oil for about 6 minutes on the first side, flip, and cook another 5 minutes.
- Cook the garlic and deglaze: Remove the chicken and set aside. Add minced garlic to the skillet and cook briefly (about 15 seconds), adding oil if needed. Whisk in the chicken broth while scraping up the browned bits from the pan.
- Build the sauce: Stir in heavy cream, spinach, chopped sun-dried tomatoes, and grated Parmesan. Simmer for about 5 minutes, stirring occasionally, until the sauce begins to thicken and the spinach wilts.
- Finish: Return the chicken to the skillet and cook 3–4 more minutes until the chicken is cooked through and the sauce is nicely thickened. Remove from heat and serve.
Tips for Success
This recipe is forgiving, but these tips will help you get the best results:
- Adjust the tomatoes: Sun-dried tomatoes are intense—start with the recommended amount and add more in small increments if you want a stronger tomato flavor.
- Tomatoes not packed in oil: Rehydrate dry-packed sun-dried tomatoes in warm water for a couple of hours, then drain and chop before using.
- Use kitchen shears: Clean shears make chopping sun-dried tomatoes quick and easy.
Serving Suggestions
This creamy chicken pairs well with many sides. Toss it with your favorite pasta, serve it over cauliflower rice for a low-carb meal, or plate it with bread and a green vegetable.
- Pasta: Traditional pasta or low-carb/gluten-free alternatives both work—cook according to package directions.
- Bread: Rustic or crusty bread is great for soaking up sauce.
- Green vegetables: Sautéed green beans, roasted Brussels sprouts, or a simple salad offer a fresh contrast to the rich sauce.
How to Store and Reheat the Leftovers
- To store: Cool and refrigerate the chicken and sauce in an airtight container for up to 3 days.
- To reheat: Warm gently in a skillet over low heat until heated through and the internal temperature reaches 165°F (74°C). Stir occasionally to re-emulsify the sauce.
Can I Freeze Extras?
- Yes. Pack cooled chicken and sauce into an airtight container or freezer bag, remove excess air, and freeze for up to 2 months.
- Thaw overnight in the refrigerator before reheating. If the sauce separates after freezing, whisk gently over medium heat and add a splash of cream to bring it back together.
Sun Dried Tomato Chicken
Ingredients
- 2 tablespoons olive oil
- 1.5 to 2 pounds boneless skinless chicken thighs
- Salt and fresh 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
Instructions
- Heat olive oil in a large skillet set over medium-high heat.
- Season chicken thighs with salt, pepper, oregano, thyme, paprika, and garlic powder.
- Add chicken thighs to the hot oil and cook for 6 minutes; flip and cook for 5 more minutes.
- Remove chicken thighs from the skillet and set them aside.
- Return skillet to the burner and stir in the minced garlic; cook for about 15 seconds. Add more oil if needed.
- Whisk in the chicken broth while scraping up browned bits from the bottom of the skillet.
- Stir in the heavy cream, then add spinach, sun-dried tomatoes, and Parmesan cheese.
- Cook for about 5 minutes, stirring occasionally, until the spinach wilts and the sauce starts to thicken.
- Return chicken to the skillet and cook 3–4 more minutes, until chicken is cooked through and the sauce is thickened.
- Remove from heat and serve.
Nutrition
Nutritional info is an estimate. Values may vary with ingredients and tools used.
More Healthy Low-Carb Recipes
- Salmon Florentine
- Easy Instant Pot Carne Asada
- Roasted Brussels Sprouts and Radishes