Sun-Dried Tomato Chicken Skillet

This Sun-Dried Tomato Chicken is made in one skillet and loaded
with flavor. The chicken is seared to perfection, and the sauce is
made with garlic, sun-dried tomatoes and parmesan cheese for a
creamy yet light sauce. 

Chicken thighs covered in sun-dried tomato sauce and fresh basil

Disclaimer: This post is sponsored by California Sun Dry. As always, all
opinions are my own. Thank you for supporting brands that support
this site! 

We all need more dinner recipes, right? Dinner recipes are
probably my favorite to create, and I know I’ve been creating a
lot of meatless recipes (because hello veggies!), but today is all
about chicken as the main dish. This sun-dried tomato chicken is
made in ONE SKILLET, which equals less dishes, and I know that’s
something you and I can both get on board with.

I believe I’ve mentioned this before, but the reason California Sun Dry sun-dried
tomatoes are the BEST is because, unlike other brands who rush the
drying process, California Sun Dry lays their tomatoes out in the
sun for natural drying, which means more flavor!

Skillet with 5 chicken thighs covered in sun-dried tomatoes and fresh basil

WHY THIS SUN-DRIED TOMATO CHICKEN IS THE BEST

  • It’s made in one skillet, which makes prep and clean up super
    easy
  • The chicken is seared first, so the outside is crispy but the
    inside is tender
  • The sauce is crazy flavorful, but still on the lighter side so
    you’ll feel good eating it

SUN-DRIED TOMATO CHICKEN INGREDIENTS

  • Chicken
  • Garlic
  • California Sun Dry sun-dried tomatoes
  • Parmesan
  • Milk of choice
  • Basil

HOW TO MAKE SUN-DRIED TOMATO CHICKEN

Sear chicken: Heat an oven-proof skillet with
oil, then sear both sides of the chicken for 6-7 minutes per side.
The chicken should be fully cooked, so make sure to cut into one of
the thighs to check for doneness before removing it from the
skillet. I like to use my cast
iron skillet
when searing pretty much anything, and I always
use kitchen tongs to make
flipping the chicken easier.

Make the sauce: Once the chicken is seared,
you’ll remove it from the pan then make the sauce, which in this
case is a mixture of garlic, sun-dried tomatoes, parmesan, milk,
and water. Next, turn the heat to low then stir this mixture until
everything is combined. The cheese should mostly melt, but don’t
worry if it doesn’t all melt (it’s still super cheesy!).

close up shot of chicken thighs covered in Italian seasoning, sun-dried tomatoes and fresh basil

Skillet with chicken thighs, sun-dried tomatoes and fresh basil

WHAT TO SERVE WITH SUN-DRIED TOMATO CHICKEN

CHECK OUT THESE OTHER DELICIOUS DINNER RECIPES:

Sun-Dried Tomato Chicken Skillet

This Sun-Dried Tomato Chicken is made in one skillet and loaded
with flavor. The chicken is seared to perfection, and the sauce is
made with garlic, sun-dried tomatoes and parmesan cheese for a
creamy yet light sauce. 

  • 1 lb. chicken thighs
  • 2 tbsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper

for the sauce:

  • 2 tbsp olive oil
  • 4 garlic cloves (minced)
  • 1/4 cup California Sun Dry sun-dried tomatoes (sliced)
  • 3/4 cup parmesan cheese
  • 1 cup milk of choice
  • 1/2 cup water
  • fresh basil for garnish
  1. Mix Italian seasoning, salt and pepper together and pour onto a
    large plate. Coat each chicken thigh with seasoning, then place
    directly into a large skillet (I used my cast iron skillet).

  2. Sear the chicken for 6-7 minutes per side, or until chicken is
    cooked all the way through. You may need to add 1 tbsp oil to the
    skillet. Once chicken is cooked, use kitchen tongs to remove
    chicken.

  3. In that same skillet, combine all of the sauce ingredients and
    reduce heat to medium-low, stirring for a few minutes until cheese
    has melted. Simmer mixture for 5 minutes or so, which will allow it
    to thicken. Place chicken back in skillet and top it with fresh
    basil.

  4. Enjoy!

The post Sun-Dried
Tomato Chicken Skillet
appeared first on The Almond Eater.

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Sun-Dried Tomato Chicken Skillet