Skillet Sun Dried Tomato Chicken Thighs are a comforting and delicious dish that’s easy to prepare in one pan. The juicy chicken thighs are perfectly cooked and infused with the rich flavors of sun-dried tomatoes, garlic, and fresh spinach. This recipe brings a taste of Italian cuisine right into your kitchen and makes for a perfect weeknight dinner.
Why Make This Recipe
This recipe is perfect for busy weeknights when you want something quick, easy, and full of flavor. The combination of sun-dried tomatoes and fresh spinach offers a burst of colors and nutrients, making this dish both visually appealing and healthy. Plus, cooking everything in one skillet means less cleanup, which is always a bonus!
How to Make Skillet Sun Dried Tomato Chicken Thighs
Ingredients
- 1 1/2 pounds boneless (skinless chicken thighs)
- Kosher salt and freshly ground black pepper (to taste)
- 5 1/2 tablespoons all-purpose flour (divided)
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 3 cloves garlic (minced)
- 1 small shallot (diced)
- 1 cup chicken stock
- 1/2 cup half and half
- 1/2 cup sun-dried tomato halves
- 2 cups baby spinach
- 3 tablespoons freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Directions
- Season the chicken with 1 teaspoon of salt and 1/2 teaspoon of pepper. Dredge the chicken in 4 tablespoons of flour until it is evenly coated.
- Heat the canola oil and butter in a large cast iron skillet over medium heat.
- Working in batches, add the chicken to the skillet in a single layer. Cook until golden brown and cooked through, about 4-5 minutes per side. Make sure the internal temperature reaches 165 degrees F. Set the chicken aside.
- Reduce the heat to medium-low. Add the garlic and shallot to the skillet, cooking and stirring frequently until fragrant, about 2 minutes. Season with salt and pepper to taste.
- Whisk in the remaining 1 1/2 tablespoons of flour and cook until lightly browned, about 1 minute.
- Gradually whisk in the chicken stock, half and half, and sun-dried tomatoes. Bring to a boil, then reduce the heat and simmer, stirring occasionally until reduced and slightly thickened, about 3 minutes.
- Stir in the spinach, Parmesan, and parsley. Season with salt and pepper to taste. Return the chicken to the skillet.
- Serve immediately.
How to Serve Skillet Sun Dried Tomato Chicken Thighs
This dish is best served hot, straight from the skillet. Pair it with a side of rice or pasta to soak up the rich sauce. A fresh salad or some crusty bread can also complement the meal nicely.
How to Store Skillet Sun Dried Tomato Chicken Thighs
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce back in a skillet over low heat until warmed through.
Tips to Make Skillet Sun Dried Tomato Chicken Thighs
- Make sure to not overcrowd the skillet when cooking the chicken. This ensures even cooking and allows for a nice golden-brown crust.
- Feel free to adjust the amount of sun-dried tomatoes based on your taste preference.
- Fresh spinach can be substituted with kale or any leafy greens you prefer.
Variation
You can easily customize this recipe by adding different vegetables, such as bell peppers or mushrooms. You might also try using different herbs, like basil or thyme, for an added twist in flavor.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use boneless chicken breasts. Just be sure to adjust the cooking time, as breasts may cook faster.What can I serve with this dish?
This dish goes well with pasta, rice, or crusty bread. A fresh salad is also a great side option.Can I freeze leftovers?
Yes, you can freeze leftovers. Store them in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Skillet Sun Dried Tomato Chicken Thighs
Ingredients
Main Ingredients
- 1.5 pounds boneless (skinless chicken thighs)
- 1 teaspoon Kosher salt for seasoning
- 0.5 teaspoon freshly ground black pepper for seasoning
- 5.5 tablespoons all-purpose flour divided
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 3 cloves garlic minced
- 1 small shallot diced
- 1 cup chicken stock
- 0.5 cup half and half
- 0.5 cup sun-dried tomato halves
- 2 cups baby spinach
- 3 tablespoons freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
Preparation
- Season the chicken with 1 teaspoon of salt and 1/2 teaspoon of pepper. Dredge the chicken in 4 tablespoons of flour until it is evenly coated.
- Heat the canola oil and butter in a large cast iron skillet over medium heat.
Cooking
- Working in batches, add the chicken to the skillet in a single layer. Cook until golden brown and cooked through, about 4-5 minutes per side. Make sure the internal temperature reaches 165 degrees F. Set the chicken aside.
- Reduce the heat to medium-low. Add the garlic and shallot to the skillet, cooking and stirring frequently until fragrant, about 2 minutes. Season with salt and pepper to taste.
- Whisk in the remaining 1 1/2 tablespoons of flour and cook until lightly browned, about 1 minute.
- Gradually whisk in the chicken stock, half and half, and sun-dried tomatoes. Bring to a boil, then reduce the heat and simmer, stirring occasionally until reduced and slightly thickened, about 3 minutes.
- Stir in the spinach, Parmesan, and parsley. Season with salt and pepper to taste. Return the chicken to the skillet.
- Serve immediately.
