Creamy Sundried Tomato Chicken Thighs are the go-to weeknight dinner you need in your life! 30 minutes is all it takes to make these juicy low carb chicken thighs.
These Creamy Tomato Chicken Thighs are one of my favorite dinner recipes to make! Juicy chicken thighs cook in a creamy sundried tomato pesto sauce for a flavor packed dinner.
If you're looking for other delicious chicken recipes, why not also try my Creamy Chicken Fajita Pasta or my Creamy Tortellini Chicken Pasta!
Why you'll love this Creamy Sundried Tomato Chicken
- An easy chicken recipe. Your busy weeknights need this creamy chicken recipe! I know that at the end of the day, I don't want to spend too long in the kitchen cooking but I still want my family to enjoy a home cooked meal. This delicious dinner cooks up in about 30 minutes, making it the ultimate weeknight meal.
- A dreamy creamy tomato sauce. Rich and creamy, with a deep flavor from the sundried tomato pesto, this sauce is just perfect slathered over chicken thighs.
- Delicious chicken thighs. This cut of chicken is loaded with flavor! Pan seared, for a crisped coating and seasoned with onion and garlic powder, as well as paprika - so good!
- Low carbs but high on tastiness! Not only is this meal utterly delicious, it's also high in protein and low in carbs.
INGREDIENTS
- Chicken Thighs - boneless, chicken thighs coated in a chicken seasoning pan sear for a deliciously juicy meat in this dinner. I like to keep the skin on to keep the chicken extra moist during the cooking process.
- Chicken Seasoning- flour, paprika, onion powder, garlic powder, and salt season the chicken thighs before they are cooked in the pan.
- Creamy Sundried Tomato Sauce- sundried tomato pesto, herbs, garlic, onion, and bell pepper cook with heavy cream, parmesan cheese, chicken broth, spinach, and basil in this dreamy sauce!
How to make this Creamy Sundried Tomato Chicken
- Season the chicken - In a small bowl mix together flour, paprika, onion powder, garlic powder, and salt. Coat each boneless chicken thigh front and back with the seasoning.
- Sear the chicken - in a skillet, pan sear for 6 minutes per side then set aside.
- Make the sauce - In the skillet, caramelize the onion then add the pesto, diced veggies, garlic, herbs and seasoning. Next, add the cream and chicken broth, spinach and Parmesan, then return the chicken to the skillet and cook for a further 2-3 mins.
- Garnish, serve and enjoy!
Recipe notes and tips
- Prep the chicken by trimming any excess fat and pat the chicken dry. This will allow the coating to stick to the chicken thighs.
- Garnish with some fresh chopped basil.
- Use boneless, skin-on chicken thighs. Even if you don't eat the skin, keep it on during the cooking process to keep the chicken from drying out.
- Grate/shred the Parmesan yourself, the pre-shredded cheese doesn't melt well.
- If you are worried your chicken isn't fully cooked, check the temperature by using a digital thermometer at the thickest point of the chicken. 165° F is what the FDA considers a safe temperature.
- For an extra kick of heat, try adding some wholegrain mustard - lovely!
FAQ's
What can you serve with this recipe?
Many different sides go well with these creamy sundried tomato chicken thighs.
To keep the whole meal low carb serve these chicken thighs with a side of fresh veggie noodles like zoodles. A mixed veggie side or fresh salad also pairs well with these pan cooked chicken thighs.
If you are wanting to add a few carbs to your plate, this creamy chicken also pairs well with a side of pasta. You can also serve these chicken thighs up with a side of potatoes such as mashed potatoes, grilled potatoes, baked potatoes, or even some fries!
Can I make this recipe keto?
As is, the recipe is low-carb, but if you are looking to convert this recipe into a Keto approved meal here are a few simple swaps you will want to consider.
Replace the flour with almond flour. Almond flour is often used as an all-purpose flour replacement on the keto diet. You can also leave the flour out entirely and just season the chicken thighs with the spices.
Swap the red bell pepper for a green bell pepper. This is the lowest carb pepper on the keto diet.
Omit the onion. Many people on the keto diet often omit the use of onions in recipes because they are higher in sugar than most other vegetables.
Do I have to use chicken thighs?
You can use whatever chicken you have to hand, be aware you might have to slightly adjust cooking time. As I mentioned earlier you can check doneness with a meat thermometer.
However, skin-on chicken thighs or drumsticks are great for this best results in this sundried tomato chicken recipe. The dark chicken meat is really succulent and tender, and the skin helps it retain moisture while searing.
OTHER DELICIOUS CHICKEN RECIPES
- Creamy Mushroom Chicken Thighs
- Cheesy Sundried Tomato Stuffed Chicken
- Spicy Sriracha Chicken
- Creamy Chicken and Tomato Pasta
I hope you enjoy all the recipes I share with you, including this delicious Creamy Sundried Tomato Chicken Thighs recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Creamy Sundried Tomato Chicken Thighs
Ingredients
- 6 Chicken Thighs large, boneless
- 2 Tbsp Sun Dried Tomato Pesto
- 1 tsp. Herb de Provence
- 1 tsp. Black Pepper
- 1 Tbsp. Garlic minced
- 1 Onion small, minced
- 1 Red Bell Pepper petit diced
- 1 handful Fresh baby spinach
- ½ c. Parmesan Cheese
- 1 c. Heavy Cream
- ½ tsp. Salt
- 2 Tbsp. Fresh Basil chopped
- 3 Tbsp. Olive Oil
- 1 cup Chicken Broth
- Chopped Basil for garnish
Chicken Rub
- ¼ c. Flour
- 1 Tbsp. Paprika
- 1 tsp. Onion Powder
- 1 tsp. Garlic Powder
- ½ tsp. Salt
Instructions
- To begin, dice the onion and bell pepper. Mince the garlic and chop the basil. Set aside.
- To prepare the chicken, trim the excess fat and pat the chicken thighs dry.
- In a small bowl mix together flour, paprika, onion powder, garlic powder, and salt. Coat both sides of the chicken thighs with the rub.
- In a large skillet, heat 2 Tbsp olive oil over medium high heat. Pan sear the chicken for 6 minutes. Flip and sear the other side for 6 minutes, until golden and almost fully cooked. Set aside.
- Add 1 Tbsp olive oil and diced onions to the pan. Caramelize the onion. Add the sundried tomato pesto and stir. Then add the garlic, diced pepper, black pepper, herbs de Provence, and salt, stir then simmer for 1-2 minutes.
- Next, pour in the heavy cream and chicken broth. Mix well. Cover and simmer on low heat for a few minutes until the sauce thickens up a bit.
- Add the basil, spinach, and parmesan cheese. Mix into the sauce and cover again for another few minutes.
- Return the chicken to the pan and drench with the sauce. Cover and cook for 2-3 minutes. Remove from heat and garnish with fresh basil.
Notes
- Prep the chicken by trimming any excess fat and pat the chicken dry. This will allow the coating to stick to the chicken thighs.
- Garnish with some fresh chopped basil.
- Use boneless, skin-on chicken thighs. Even if you don't eat the skin, keep it on during the cooking process to keep the chicken from drying out.
- Grate/shred the Parmesan yourself, the pre-shredded cheese doesn't melt well.
- If you are worried your chicken isn't fully cooked, check the temperature by using a digital thermometer at the thickest point of the chicken. 165° F is what the FDA considers a safe temperature.
- For an extra kick of heat, try adding some wholegrain mustard - lovely!
Step 6 says to add chicken broth with the heavy cream but chicken broth isn’t listed in the ingredients. How much chicken broth is needed?
Updated! thanks for letting me know.
Can the sauce be frozen and if so for how long!
Hi Jennifer!
I do not recommend freezing the sauce. The texture changes.