Name: Sun Dried Tomato Chicken Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1.5 lbs Boneless, Skinless Chicken Thighs; Kosher Salt and Ground Black Pepper; 1/4 cup All-Purpose Flour; 1 tablespoon Canola Oil; 1 tablespoon Unsalted Butter; 1 tablespoon Sun Dried Tomato Oil, from the jar; 1 Shallot, thinly sliced or diced; 2 tablespoons All-Purpose Flour; 1 cup Chicken Stock, or broth; 1/2 cup Half and Half, or heavy cream; 1/2 cup Sun-Dried Tomatoes, roughly chopped; 2 cups Baby Spinach, roughly chopped; 1/4 cup grated Parmesan Cheese; 2 tablespoons chopped Fresh Parsley

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Sun Dried Tomato Chicken Skillet combines crispy chicken thighs with a flavorful, creamy sauce. All made in one skillet for an easy weeknight dinner.

sun dried tomato chicken skillet with text

Why I Love This Recipe

One-Pan: Hello easy clean up!
Simple Ingredients: Only a handful of easy to find ingredients.
Creamy Sauce: Making a flavorful, creamy sauce is super quick and easy.
30-Minute Meal – Dinner can be on the table is less than 30 minutes!

Ingredients You’ll Need for Sun Dried Tomato Chicken Skillet:

Only easy to find ingredients are needed to make this easy chicken skillet recipe:

Boneless, Skinless Chicken Thighs – You could swap in chicken breasts or cutlets as well
All-Purpose Flour – You’ll use this to coat the chicken and to start the creamy sauce
Canola Oil and Unsalted Butter – I like to use both for best flavor and browning of the chicken
Garlic
Sun Dried Tomato – You’ll chop up the sun dried tomatoes and I love to use a little of the oil too.
Chicken Stock – or broth
Half and Half – Or heavy cream
Baby Spinach
Grated Parmesan – Freshly grated is best
Fresh Parsley

chicken thighs with creamy sauce in a cast iron skillet

How To Make this Chicken Skillet Recipe

It takes just 30 minutes start to finish to make this easy chicken skillet recipe!

Season Chicken – Season the chicken thighs with salt and pepper, to taste, then dredge in the flour.
Brown Chicken – Heat up a medium-large skillet with the canola oil and butter. Cook the chicken until browned on both sides and cooked through. Depending on your skillet size, you may need to do this in batches.
Start Sauce – To the same skillet, reduce the heat and add the sun dried tomato oil along with the garlic and shallot. Cook until fragrant then whisk in the flour.
Thicken Sauce – Slowly whisk in the chicken stock, half and half, and sun dried tomatoes. Bring to a simmer and allow to simmer, stirring occasionally, until reduced and thickened to your liking.
Finish Sauce and Return Chicken – Stir in the spinach, parmesan, and parsley to the sauce. The spinach will wilt in the hot sauce. Taste and season with salt and pepper, if needed. Return the chicken to the skillet and serve.

Recipe Notes and Tips:

Skillet Size – Pictured is a 12-inch cast iron skillet, this dish could be cooked in a smaller 10-inch skillet as well. I liked the 12-inch because I had more room to brown the chicken but you can cook the chicken in batches as well.
Sun Dried Tomato Oil – When you buy sun dried tomatoes in a jar, you’re left with a flavor-infused oil in the jar. I like to add a bit to the skillet when making the sauce. It really ups the flavor! This oil is also great to use when making salad dressings.
Browned Bits Stuck to Bottom – Be sure to scrape up any bits stuck to the bottom of the skillet. These browned bits have so much flavor.

Storage, and Reheating:

Storage – Leftover chicken and sauce can be stored in an airtight container in the fridge for up to 4 days.
Reheating – Leftovers can be reheated in a skillet on the stove. If you need to loosen up the sauce, you can add a splash of broth or water and whisk well while warming.

sun dried tomato chicken thighs in a skillet

How To Serve

I love to serve the chicken and creamy sauce with pasta, rice, or lots of veggies. Anything that you want to help soak up that creamy sauce. Crusty bread is another great option to dip in the sauce.

Other Skillet Recipes:

I love one pot recipes because they’re not only delicious but make clean up super easy.

Chicken Piccata – Made in just one pan with juicy chicken breasts and an extra creamy sauce with capers.
Apple Dutch Baby – Such a fun way to mix up weekend breakfast or brunch! A light and fluffy pancake topped with sweet cinnamon sugar apples.
Pecan Crusted Pork Chops – The pork chops are seared and then baked in the same skillet for easy clean up.
Cheesy Baked Broccoli Gnocchi – Creamy, cheesy, bubbly and comes together in about 30 minutes. Use your cast iron skillet for this easy gnocchi recipe.

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