Description
Skillet sun-dried tomato chicken thighs are a flavorful weeknight dinner that brings the taste of Italy to your table. Juicy, bone-in chicken thighs are seared to perfection and simmered with tangy sun-dried tomatoes, aromatic garlic, and fresh basil. This one-pan dish is not only easy to prepare but also visually stunning and versatile—perfect for pairing with pasta, rice, or crusty bread.
Ingredients
Scale
- 4 bone-in chicken thighs (skin-on)
- 1/2 cup sun-dried tomatoes (oil-packed, chopped)
- 4 cloves fresh garlic (minced)
- 1/4 cup fresh basil (chopped)
- 1 cup low-sodium chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Pat chicken thighs dry with paper towels; season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down for 5–7 minutes until golden brown.
- Flip the chicken; add minced garlic and chopped sun-dried tomatoes. Stir until fragrant.
- Pour in chicken broth, scraping up any bits from the skillet. Bring to a simmer, cover, and cook for about 20 minutes or until the chicken is cooked through.
- Remove from heat, stir in chopped basil, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 2g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg