Creamy Sundried Tomato Chicken Thighs are the perfect weeknight dinner—juicy, low-carb chicken thighs finished in a rich sundried tomato cream sauce. Ready in about 30 minutes, this flavorful dish is simple enough for busy evenings yet impressive enough for guests.
This recipe features pan-seared chicken thighs coated with a savory spice mix and simmered in a creamy sundried tomato pesto sauce with Parmesan, spinach, and fresh basil. The result is tender, succulent chicken wrapped in a luxurious sauce that pairs well with low-carb vegetables or a side of pasta if you prefer.
Why you’ll love this Creamy Sundried Tomato Chicken
- Quick and easy. From prep to plate in roughly 30 minutes—ideal for busy weeknights.
- Rich creamy tomato sauce. The sundried tomato pesto gives the sauce depth and a satisfying savory tang that complements the cream and Parmesan.
- Flavorful chicken thighs. Thighs stay juicy and tender; a quick pan sear creates a pleasant crust while the seasoning adds a savory boost.
- Low-carb, high-protein. This dish is naturally low in carbs and provides a hearty protein-rich meal.
Ingredients
- Chicken Thighs – boneless thighs, trimmed and patted dry for best results.
- Chicken Seasoning – all-purpose flour, paprika, onion powder, garlic powder, and salt to coat the chicken.
- Creamy Sundried Tomato Sauce – sundried tomato pesto, garlic, onion, bell pepper/pimentos, heavy cream, half-and-half, Parmesan, spinach, fresh basil, Italian seasoning and black pepper.
How to make this Creamy Sundried Tomato Chicken
- Prep the chicken: Trim excess fat and pat thighs dry. In a small bowl combine flour, paprika, onion powder, garlic powder, and salt; coat both sides of each thigh.
- Sear the chicken: Heat 2 tbsp olive oil in a large skillet over medium heat. Sear the chicken 6–7 minutes per side until golden and cooked through. Remove and keep warm.
- Make the sauce: Add 1 tbsp olive oil to the same skillet. Sauté diced onion until tender, then add minced garlic and stir briefly. Mix in sundried tomato pesto, black pepper, Italian seasoning, salt, and diced pimentos; cook 1–2 minutes. Pour in heavy cream and half-and-half, stir, cover and simmer on low until the sauce thickens slightly.
- Finish: Stir in chopped basil, a handful of spinach, and grated Parmesan. Return the chicken to the skillet, spoon sauce over the pieces, cover and cook 2–3 more minutes to meld flavors. Garnish with extra basil and serve.
Recipe notes and tips
- Trim excess fat and thoroughly pat thighs dry so the coating sticks and the meat sears well.
- Use freshly grated Parmesan for smoother melting and better flavor.
- Garnish with chopped fresh basil just before serving for bright, fresh flavor.
- Check doneness with an instant-read thermometer: the safe internal temperature is 165°F (74°C) at the thickest point.
- To add heat, stir in a spoonful of wholegrain mustard or crushed red pepper to the sauce.
FAQs
What can you serve with creamy chicken?
This dish pairs well with low-carb vegetable sides like zucchini noodles (zoodles), roasted or steamed mixed vegetables, or a crisp salad. If you want carbs, serve it over pasta or alongside mashed, roasted, or baked potatoes.
Can I make this chicken recipe keto?
Yes. To make it more keto-friendly, substitute all-purpose flour with almond flour or omit the flour entirely and simply season the chicken. Use green bell pepper instead of red to slightly reduce carbs and consider omitting onions if you follow a strict low-carb plan.
You can use breast or bone-in cuts, but cooking times will vary. Use a meat thermometer to ensure doneness. Boneless skin-on or skinless thighs are recommended for the best texture and juiciness in this recipe.
Other delicious chicken recipes
- Creamy Mushroom Chicken Thighs
- Cheesy Sundried Tomato Stuffed Chicken
- Spicy Sriracha Chicken
- Easy Chicken and Gravy
- White Chicken Lasagna Soup
I hope you enjoy this Creamy Sundried Tomato Chicken Thighs recipe. If you try it, please rate and comment. Share your photos on social media with the hashtag you use so I can see your recreations. Enjoy!
Creamy Sundried Tomato Chicken Thighs
Ingredients
- 3 tbsps Sun Dried Tomato Pesto
- 1 tsp Italian Seasoning
- ¾ tsp Black Pepper
- 4 cloves Garlic, minced
- 1 small Onion, petite diced
- ½ cup pimentos, petite diced (jar)
- 1 handful Fresh baby spinach
- ½ cup Parmesan Cheese, grated
- 1 cup Heavy Cream
- 1½ cup half and half
- ½ tsp Salt
- ¼ cup Fresh Basil, chopped
- 3 Tbsps Olive Oil
- Chopped Basil for garnish
Chicken
- 6 large Chicken Thighs, boneless
- 2 tbsps All Purpose Flour
- 1 tsp Paprika
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- ½ tsp Salt
Instructions
- Dice the onion, mince the garlic, and chop the basil. Set aside.
- Trim excess fat from the chicken and pat dry.
- Combine flour, paprika, onion powder, garlic powder, and salt in a small bowl. Coat both sides of the chicken with the mixture.
- Heat 2 tbsp olive oil in a large skillet over medium heat. Pan sear chicken 6–7 minutes per side until golden and cooked through. Remove and cover to keep warm.
- Add 1 tbsp olive oil to the skillet. Sauté diced onion until tender, then add garlic and cook briefly. Stir in sundried tomato pesto, black pepper, Italian seasoning, salt, and pimentos; cook 1–2 minutes.
- Pour in heavy cream and half-and-half. Mix, cover, and simmer on low until the sauce thickens slightly.
- Stir in basil, spinach, and Parmesan. Return chicken to the pan, spoon sauce over it, cover and cook 2–3 more minutes. Garnish with fresh basil and serve.
Notes
- Pat chicken dry so the coating adheres and the meat sears well.
- Garnish with fresh chopped basil for brightness.
- Use freshly grated Parmesan for the best melt and flavor.
- Check internal temperature to ensure the chicken reaches 165°F (74°C).
- Add wholegrain mustard or crushed red pepper for extra heat.