Braised Chicken in Sun-Dried Tomato Cream

Braised Chicken in Sun-Dried Tomato Cream

I came across this recipe on Epicurious while looking for an easy and quick chicken dinner.  This was tasty and very easy to put together.  The only thing I would do differently the next time I make this is dredge the chicken in some flour before putting it into the pan.  I didn’t have basil, as the recipe called for and used whatever I had in the fridge.  The mix of parsley, mint and tarragon paired nicely with the chicken and sun-dried tomatoes.  If you’re looking for an easy chicken dinner, look no further!

Braised Chicken in Sun-Dried Tomato Cream

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  • 1 pound of boneless skinless chicken thigh (trimmed)
  • salt and pepper to season
  • 1 tablespoon of oil from the oil-packed sun-dried tomatoes
  • 3 cloves of garlic, finely chopped
  • 2/3 cup of white wine (I used a Sauvignon Blanc)
  • 1/2 cup of heavy whipping cream
  • 1/4 cup of oil-packed sun-dried tomatoes, drained and sliced
  • 1 tablespoon of chopped fresh Italian parsley + extra for garnish
  • 1/2 tablespoon of chopped fresh mint
  • 1 teaspoon of chopped fresh tarragon

Braised Chicken in Sun-Dried Tomato Cream


Season chicken thighs with salt and pepper.  In a large sauté pan over medium high heat, add oil and chicken to the skillet and cook until brown, about 3-4 minutes per side.  Transfer chicken to a plate; set aside.  Add garlic and stir for 30 seconds, be sure not to burn the garlic.  Add white wine, cream and tomatoes.  Stir to combine and bring the mixture to a boil.  Slide chicken back into the skillet and cover.  Reduce the heat to medium low and simmer until chicken is just cooked through, about 3-4 minutes.  Transfer chicken to a serving plate.  Add parsley, mint and tarragon to the sauce.  Increase the heat and boil until sauce thickens enough to coat the spoon, about 1-2 minutes.  Check the sauce for seasoning then spoon over the chicken.  Sprinkle extra chopped parsley on top and serve.

Braised Chicken in Sun-Dried Tomato Cream


51 thoughts on “Braised Chicken in Sun-Dried Tomato Cream

  1. This looks fantastic! One never has too many recipes for chicken and this one looks like a perfect one. I’m loving the tarragon addition and wow, the flavor of cream must be amazing! 😉

  2. The sun-dried tomatoes really came through in this dish. I love how you can pretty much use chicken in anything and come up with a million different meals. The cream in here is subtle, but I love that. It’s just enough to give the sauce some body, but it’s not too much where you feel like it’s unhealthy or heavy. I want to eat this again!

  3. Gosh, this looks like a nice, flavorful dish that’s pretty easy to make. What’s not to like? Nothing, which means I need to make this! Thanks so much.

  4. What an amazing weeknight dinner recipe. I love finding those great new recipes on Epicurious – I can get lost in there. Must try this in the dinner rotation!

  5. As much as I love basil Anne, I have to say the combination of fresh herbs you had on hand sounds so much more pleasing. I’m certain my husband would love this, especially with some lovely bread to soak up all of those juices. So glad to see someone cooking with sundried tomatoes (they seem to have fallen out of favor & i just adore them). You chose a terrific dish to share! 🙂

  6. This does look so good! I love how intense sun dried tomatoes are. I mean, the fresh ones are spectacular but sun dried ones just give such a kick. 🙂 I’m pinning this for later!

  7. Pingback: 10 Oven-Free Dinners | Homespun Sprout

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