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Crispy Pan-Seared Chicken Thighs Recipe with Creamy Sun-Dried Tomato Sauce

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Juicy, crispy chicken thighs paired with a luscious, tangy, and creamy sun-dried tomato sauce, perfect for a quick and satisfying dinner.

Ingredients

Scale
  • 4 large bone-in, skin-on chicken thighs (about 1.5 lbs / 700g)
  • Salt and black pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, minced
  • 1/3 cup chopped sun-dried tomatoes (packed in oil preferred)
  • 3/4 cup heavy cream (180 ml)
  • 1/2 cup chicken broth (120 ml)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon lemon juice
  • Optional garnish: fresh parsley, chopped

Instructions

  1. Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and black pepper. Let sit at room temperature for 10 minutes.
  2. Heat a cast iron skillet over medium-high heat and add 2 tablespoons olive oil. Heat until shimmering but not smoking, about 2 minutes.
  3. Place chicken thighs skin-side down in the hot pan. Press gently with tongs for even contact. Cook undisturbed for 7-8 minutes until skin is deeply golden and crisp.
  4. Flip chicken and cook for another 6-7 minutes on the bone side until internal temperature reaches 165°F (74°C). Remove chicken and keep warm tented with foil.
  5. Lower heat to medium and add 1 tablespoon butter to the pan. Add minced garlic and sauté for 30 seconds until fragrant.
  6. Stir in chopped sun-dried tomatoes and cook for 1-2 minutes.
  7. Pour in 1/2 cup chicken broth and bring to a simmer, scraping browned bits off the pan. Let reduce slightly for 2 minutes.
  8. Add 3/4 cup heavy cream and 1/4 cup grated Parmesan cheese, stirring constantly. Let sauce thicken gently for 3-4 minutes.
  9. Add fresh thyme leaves and 1 teaspoon lemon juice. Nestle chicken thighs back into the sauce and spoon sauce over skin. Simmer for 2 minutes.
  10. Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped parsley and serve hot.

Notes

Pat chicken dry to ensure crispy skin. Do not overcrowd the pan. Let the skin develop a crust before flipping. Serve chicken skin-side up and spoon sauce around to keep skin crispy. Sauce can be made ahead and reheated gently. For dairy-free, substitute heavy cream with coconut milk and Parmesan with nutritional yeast or vegan alternative.

Nutrition

Keywords: crispy chicken thighs, pan-seared chicken, sun-dried tomato sauce, creamy sauce, easy dinner, quick chicken recipe, comfort food

Find it online: https://elvafood.com/crispy-pan-seared-chicken-thighs-recipe-with-creamy-sun-dried-tomato-sauce-easy-and-best/