Description
This flavorful Tuscan chicken recipe combines tender chicken thighs with tangy sun-dried tomatoes and a creamy garlic sauce, offering a rich and savory dish perfect for easy weeknight meals. Cooked to perfection with minimal effort using pantry staples, it’s a satisfying, non-alcoholic take on a classic Italian favorite.
Ingredients
1.5 lbs (680g) boneless chicken thighs
1 cup packed sun-dried tomatoes (oil-packed recommended)
1 cup (240ml) heavy cream
4 garlic cloves (1 tbsp minced)
3 tbsp olive oil
2 tbsp balsamic vinegar (optional)
Instructions
Pat chicken thighs dry; season both sides with salt and pepper
Heat olive oil in skillet over medium-high heat until shimmering
Sear chicken for 5–6 minutes per side until golden but not cooked through
Add minced garlic to skillet, sauté for 30 seconds until fragrant
Pour in sun-dried tomatoes with their oil, stir to combine
Add balsamic vinegar if using, deglaze skillet by scraping brown bits
Reduce heat to low, cover, and simmer for 20 minutes until chicken is nearly cooked
Uncover, taste, and adjust seasoning with more salt or garlic if needed
Notes
Use skinless chicken thighs for a richer sauce, or chicken breasts for firmer texture
Oil-packed sun-dried tomatoes provide bold flavor, while rehydrated versions may slightly dilute the sauce
Substitute coconut cream or half-and-half for a dairy-free or lighter option
Mincing garlic in olive oil (garlic oil) adds depth if fresh garlic isn’t accessible
Leftover sauce keeps for 3–4 days in the refrigerator
Serve with cooked pasta or crusty bread to soak up the sauce
Nutrition
- Serving Size: 1 serving (1/4 recipe)
- Calories: 490
- Sugar: 2g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 12g
- Fiber: 2.5g
- Protein: 34g
- Cholesterol: 160mg