Creamy Braised Chicken with Sun-Dried Tomatoes

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Tender braised chicken thighs (boneless or bone-in) cook on the stovetop in a lightly creamy white wine sauce, with sweet slivered sun-dried tomatoes and herbs. Serve this one-pan chicken dinner with pasta so you don’t miss a drip of the sauce!

Fork tender chicken in a creamy sun-dried tomato sauce — it’s my favorite way to serve a family-style meal. These Italian-inspired braised chicken thighs simmer with white wine, aromatic seasonings (garlic and fresh thyme) and sun-dried tomatoes.

You end up with moist, fork-tender meat and a delicious tangy pan sauce that begs to be paired with a bowl of fettuccine pasta.

Ingredient notes

• Skinless chicken thighs, bone-in or boneless, with the skin removed. After about 30 minutes, the chicken becomes tender and saturated in the sauce.
• Flour
• Olive oil
• Onion and garlic
• Sun-dried tomatoes
• Chicken broth
• White wine
• Thyme
• Fettuccine or your favorite pasta for serving

If you’re cooking bone-in thighs, the meat will fall away from the bone after about 35 minutes of slow cooking. You’ll be able to pull the bones out and tear the meat into bite-sized pieces with little effort.

Best white wine for braised chicken

Generally, the best advice I can give is to cook with white wine that tastes great on its own. Look for wines that are on the dry (not sweet) side, such as:

• Pinot grigio or pinot gris
• Sauvignon blanc
• Dry rosé

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Creamy Braised Chicken with Sun-Dried Tomatoes

Karen Tedesco

Tender bone-in braised chicken thighs cook on the stovetop in a lightly creamy white wine sauce, with sweet slivered sun-dried tomatoes and herbs. Serve this one-pan chicken dinner with pasta so you don't miss a drip of the sauce!

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5 from 15 community reviews

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Chicken

Cuisine Italian

Servings 6 servings

Equipment

12-inch everyday pan

Ingredients

• ▢ 2 ½ pounds (1.13 kg) boneless skinless chicken thighs, (or 6 bone-in)
• ▢ Kosher salt
• ▢ Freshly ground black peppercorns
• ▢ 2-3 tablespoons (30 g) all-purpose flour
• ▢ 3 tablespoons (60 ml) extra-virgin olive oil
• ▢ 1 cup finely chopped onion
• ▢ 2 tablespoons (30 g) finely chopped or grated garlic
• ▢ ½ teaspoon crushed red pepper
• ▢ 1 cup (250 ml) dry white wine, such as pinot grigio
• ▢ ½ cup (125 ml) chicken stock or water
• ▢ ¾ cup sun-dried tomatoes, coarsely chopped (drained well if oil-packed)
• ▢ 2 teaspoons chopped fresh thyme, or 1 teaspoon dried
• ▢ ¼ cup (60 ml) heavy cream
• ▢ 1 pound (450 g) coooked fettuccine or tagliatelle pasta, for serving
• ▢ ½ cup freshly grated Parmesan cheese

US Customary – Metric

Instructions 

• Season the chicken on all sides with 2 teaspoons of the salt and black pepper to taste. Sprinkle enough flour over the chicken on both sides until lightly coated.
• Heat the oil over medium-high heat in a 3 or 4-quart deep skillet or saute pan until it begins to shimmer. Add the chicken in 2 batches and sear until golden on both sides, about 5 minutes per side. Remove to a platter.
• Add the onion, garlic and red pepper to the pan and cook until softened and fragrant, about 3 minutes. Pour in the wine and let it bubble 5 minutes. Add the stock or water and ½ teaspoon salt. Return the chicken to the pan and add the tomatoes. Put the herb sprigs on top of the chicken.
• Cover the pan and turn the heat down to a very low simmer. Cook 20 minutes for boneless chicken and 30-35 minutes for bone-in pieces. The chicken meat should be tender and falling off the bone.
• Using two forks, break the chicken in the pan into large chunks. If you cooked bone-in thighs, discard the bones and stir the meat to combine with the pan sauce. Stir in the cream.
• Pour the chicken and the pan sauce over the pasta. Sprinkle with the cheese and additional thyme leaves if desired. Toss everything together and enjoy!

Karen’s Notes and Tips

• Stir in a handful of baby spinach into the sauce when the chicken is cooked.

Tips:

• The best pan to use for this stovetop braised chicken is a 3 or 4-quart capacity deep skillet or heavy saute pan with a lid.
• Look for dried tomatoes that are plump, pliant and brightly colored.

Nutrition

Calories: 756kcal | Carbohydrates: 72g | Protein: 54g | Fat: 25g | Saturated Fat: 7g | Sodium: 397mg | Potassium: 1382mg | Fiber: 5g | Sugar: 10g | Vitamin A: 415IU | Vitamin C: 11mg | Calcium: 182mg | Iron: 5mg

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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• Chicken Thighs
• Slow Cooked

Hey, I’m Karen

Creator of Familystyle Food

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I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.