Sun-Dried Tomato and Mushroom Chicken Thigh Skillet
This Sun Dried Tomato and Mushroom Chicken Thigh Skillet is a great, easy dinner option for entertaining. Made entirely in 1 cast iron skillet, the chicken thighs are breaded and pan fried and slathered in a onion, sun-dried tomato and mushrooms cream sauce.
This Sun-Dried Tomato and Mushroom Chicken Thigh Skillet is a favorite dish in our house!
It’s actually been on the blog for years, but it’s something we make all the time so I’ve spruced it up a bit and it’s re-running today because it’s one you don’t want to miss!
Why is this Sun-dried Tomato and Mushroom Chicken Thigh Skillet a Great Option for Entertaining?
In our house, as in many, everyone always seems to gravitate towards hanging out in the kitchen. I don’t mind, since it is my favorite room in the house, but because it is our main entertaining space, when we are having guests for dinner I like to have everything as prepared as possible before they arrive. That is not always a possibility depending on what you are making. But with these chicken thighs you can get them ready to the point right before they need to be put in the oven, clean all the prep dishes and not have to worry about much when your guests arrive.
You can enjoy appetizers and chit-chat and then pop the skillet into the oven about 15 minutes before you want to serve dinner. It cooks for about 10 minutes and needs to rest for about 5 and then you are ready to serve! Choose something easy to serve it with like rice, pasta or a salad.
How to make this Sun-dried Tomato and Mushroom Chicken Thigh Skillet
Let’s make these thighs!
First, sauté the onions and mushrooms, add heavy cream and white wine and let simmer until the sauce starts to thicken. Transfer the sauce to a bowl and mix in sun-dried tomatoes, set aside.
While the sauce is cooking, prepare the chicken. Working one at a time, coat each chicken thigh in the flour mixture, then dip in egg and then back into the flour mixture.
Once the sauce has been transferred out of the skillet, add 2 tbsp of the oil from the sun-dried tomatoes to the skillet and heat over medium heat. Place the chicken thighs in the skillet side-by-side. Brown the chicken on both sides. Remove the skillet from the heat and spoon the sun-dried tomato and mushroom cream sauce over the chicken thighs.
Bake the chicken in the same skillet for 10-12 minutes at 400°F. Remove from oven and let rest 5 minutes before serving. Best served with rice, pasta or salad!
Sun-Dried Tomato & Mushroom Chicken Thigh Skillet
- Yield: 4 servings 1x
Mushroom Cream Sauce
2 tbsp coconut oil
1 1/2 cup chopped onions
8oz baby bella mushrooms, sliced thin
1 tsp sea salt
1/2 tsp black pepper
1/2 cup heavy cream
1/3 cup white wine*
1 8oz jar sun-dried tomatoes packed in oil
2 pounds boneless, skinless chicken thighs (about 6 chicken thighs)
1/2 cup flour
2 tsp dried thyme
1/2 tsp sea salt
1/4 tsp black pepper
2 tbsp oil from sun-dried tomatoes
Preheat oven to 400°F
Mushroom Cream Sauce
Melt coconut oil in a large cast iron skillet, over medium heat
Add onions, sauté for 2-3 minutes
Add mushrooms, sea salt and pepper, sauté 3-4 more minutes
Pour in heavy cream and white wine, working with a wooden spoon, evenly coat mushrooms and onions,
Simmer 3-5 more minutes
Meanwhile, drain the sun-dried tomatoes, reserving 2 tbsp of the oil
Pour sauce into a medium sized bowl, add the sun-dried tomatoes, set aside
Set the skillet aside, you will use it again
Pat chicken thighs dry
Crack an egg into a small bowl, whisk
Add flour, thyme, sea salt and pepper to a large plate, toss with a fork to combine
Working 1 at a time, dip each chicken thigh into the flour mixture, then into the egg and back into the flour mixture, make sure you coat the whole thigh with each dip
Repeat with all the chicken thighs
Put the skillet back on the burner over medium-heat
Add the 2 tbsp reserved oil for the sun-dried tomatoes, bring to temperature
Carefully add the chicken thighs, make sure to space them out evenly in the skillet
Cook chicken thighs for 2-3 minutes on each side until golden brown, remove from heat
Spoon cream sauce over chicken breasts
Place skillet in the oven and bake for 10-12 minutes at 400°F
Remove from oven, let rest 5 minutes before serving
Serve over rice, pasta or salad, garnish with fresh parsley
*can substitute chicken broth
- Method: Skillet
Keywords: #chickenskillet, #skilletrecipes, #dinnerideas, #sundriedtomatochicken, #mushroomcreamsauce
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OMG I have to make this !!!
Could i omit the TOMATOES? Not a fan of sundried TOMATOES
Sure! Just use olive oil when it says to use the oil from the sundried tomatoes!
So. Good. One of our absolute favorites. On hEavy rotation in our house. I don’t cook with alcohol, so i substitute the wine with chicken broth and its still delicious!