Fork-tender chicken thighs in a creamy sun-dried tomato sauce (you can use boneless or bone-in chicken) 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!

A stainless steel braising pan with braised chicken thighs in white wine sauce, sun-dried tomatoes and thyme sprigs.

This is a great dish to serve as a family-style meal — even straight from the pan. These Italian-inspired braised chicken thighs simmer with white wine, aromatic seasonings (garlic and fresh thyme) and sun-dried tomatoes.

The chicken and deliciously tangy pan sauce begs to be served over a bowl of pasta!

Key ingredients

Ingredients for cooking braised white wine chicken, including a bowl of sun-dried tomatoes, fresh thyme and fettuccine pasta.
  • Skinless chicken thighs: I usually cook bone-in thigns, with the skin removed. 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 remove the bones and shred the meat into bite-sized pieces with little effort.
  • Sun-dried tomatoes: Because they’re intensely concentrated, the dried tomato pieces act as flavorful little nuggets, punctuating the sauce with sweet-savory notes. After braising, they become soft and meaty. So good!
Braised chicken and fettuccine pasta with a creamy saue sauce in a serving bowl.

White wines I like

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 side.

  • Pinot grigio or pinot gris
  • Sauvignon blanc
  • Dry rosé
5 from 15 ratings

Creamy Braised Chicken Thighs 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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Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

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

Equipment

Instructions
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Notes

  • Variation: Stir in a handful of tender greens, such as spinach leaves, 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 per serving

Calories: 756kcal Carbohydrates: 72g Protein: 54g Fat: 25g Sodium: 397mg Fiber: 5g Sugar: 10g

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

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