Go Back
–+ servings
Creamy Garlic Chicken Thighs

Creamy Garlic Chicken Thighs for a Cozy Weeknight Delight

This Creamy Garlic Chicken Thighs recipe is a quick and delicious weeknight meal that impresses with rich flavors of garlic and sun-dried tomatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 tablespoon Oil from Sun-Dried Tomato Jar Can substitute with olive oil if unavailable.
  • 1 cup Dry White Wine A crisp wine like Pinot Gris enhances flavors; substitute with vegetable broth for non-alcoholic.
  • 1 cup Cream Heavy cream is key, coconut cream can be used for dairy-free.
For the Chicken
  • 4 pieces Chicken Thighs (Skinless, Boneless) Perfect for juiciness.
  • to taste Kosher Salt Essential for flavor enhancement.
  • to taste Black Pepper Use freshly cracked for best flavor.
  • 1 tablespoon Italian Herbs Can be substituted with dried parsley, basil, or oregano.
For Flavor and Texture
  • 8 cloves Garlic (peeled) Delivers a rich garlicky essence.
  • 1 tablespoon Dried Onion Flakes Can be substituted with fresh chopped onion.
  • 1 cup Sun-Dried Tomatoes Choose firm and robust ones for best effect.
For Garnishing
  • to taste Garnish (optional) Freshly cracked black pepper and chopped parsley.

Equipment

  • Large skillet

Method
 

Step‑by‑Step Instructions
  1. Heat the oil from the sun-dried tomato jar in a large skillet over medium-high heat until shimmering.
  2. Season the chicken thighs with salt, pepper, and Italian herbs, then sear in the hot skillet for 4-5 minutes per side until golden brown and cooked through.
  3. Lower heat and pour in the white wine, scraping browned bits from the skillet and simmering for 2-3 minutes.
  4. Stir in cream and dried onion flakes, mixing well to create a rich sauce base.
  5. Add sun-dried tomatoes and garlic, simmering for an additional 3-4 minutes until garlic is fragrant and tender.
  6. Return the chicken to the skillet, cover, and simmer for another 10 minutes for flavors to meld.
  7. Serve over rice or with sautéed spinach, garnished with pepper and parsley.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 10gProtein: 35gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 3mg

Notes

Ensure chicken is cooked to an internal temperature of 165°F (74°C). Leftovers can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!