Chicken Thighs With Sun Dried Tomato And Basil Sauce

I made this chicken recipe a few nights ago when I was in a hurry and was craving something rich, creamy and comforting. This recipe however, screams summer with its creamy sun-dried tomato and basil sauce. I also love that this recipe is completely gluten-free. The sauce is thickened with corn starch but if you want to make it low carb, you can allow the sauce to simmer and reduce without any added flour. Serve the chicken and creamy sauce with steamed greens, rice, pasta or cauliflower mash or a simple crusty loaf to swipe through the delicious sauce.

How to make chicken thighs in cream sauce

Sear chicken thighs in a large pan or skillet until well-browned on both sides. Remove the chicken thighs from the pan and set aside while you cook the onions, basil stalks (this adds a ton of flavor) and garlic until soft and translucent then add the tomatoes. Pour in the chicken stock and cream and allow to simmer. Add the thighs back into the sauce and allow to simmer and reduce. If you want thicker sauce (or more sauce) add another cup of stock and a slurry of cornstarch and water and allow to simmer until thickened. Season generously and add fresh basil before serving.

How long to cook chicken thighs

Chicken thighs take longer to cook than chicken breasts, approximately 30 minutes all together.

How do you know when chicken thighs are cooked?

Cut into the chicken thigh and if the meat is opaque white all the way to the bone, they are cooked. Alternatively, a meat thermometer inserted into the thickest part of the chicken should read 75ºC/165ºF.