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Tender, juicy chicken thighs simmered in a rich, creamy sauce with sun-dried tomatoes, kalamata olives, and freshly grated Parmesan cheese. A perfect balance of comforting and elegant flavors, suitable for weeknights or date nights.

  • Total Time: 30-45 minutes
  • Yield: 10 servings 1x

Ingredients

Scale
  • 10 chicken thighs (skin-on, bone-in preferred)
  • 3 tbsp olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tbsp butter
  • 3/4 cup red onion, thinly sliced
  • 3 tbsp sun-dried tomatoes, chopped
  • 1 clove garlic, minced
  • 1/4 tsp red pepper flakes
  • 1/2 tbsp dried oregano
  • 3/4 cup chicken broth
  • 1/2 cup heavy cream
  • 1 cup Parmesan cheese, freshly grated
  • 1/2 cup kalamata olives, halved

Instructions

  1. Gather and prep all ingredients. Preheat a large skillet.
  2. Slice the red onion thinly, chop sun-dried tomatoes, mince garlic, halve kalamata olives, and grate Parmesan cheese.
  3. Pat the chicken thighs dry with paper towels.
  4. Season the chicken thighs generously on both sides with salt and freshly ground black pepper.
  5. Heat 3 tablespoons of olive oil in the skillet over medium-high heat until shimmering.
  6. Place chicken thighs skin-side down in the skillet without overcrowding. Sear undisturbed for 5-6 minutes until golden and crispy, then flip and cook the other side for another 5-6 minutes.
  7. Transfer the seared chicken thighs to a plate.
  8. Lower the heat to medium-low and add 2 tablespoons of butter to the skillet.
  9. Once butter is melted, add the sliced red onion and sun-dried tomatoes. Cook, stirring occasionally, for about 3-4 minutes until the onion softens.
  10. Add minced garlic and red pepper flakes, stirring constantly for about 30 seconds.
  11. Pour in the chicken broth and scrape up browned bits from the pan to incorporate flavor.
  12. Add the heavy cream and dried oregano, then simmer gently for about 2 minutes.
  13. Turn the heat to low and gradually stir in freshly grated Parmesan cheese until the sauce is smooth and melted, about 1-2 minutes.
  14. Nestle the chicken thighs back into the sauce skin-side up.
  15. Scatter halved kalamata olives over and around the chicken in the skillet.
  16. Cover the skillet and simmer gently over low heat for 10 minutes or until the thickest part of a thigh reaches an internal temperature of 165°F (74°C).

Notes

Ensure the skillet is hot before adding chicken to achieve a golden crust; avoid moving chicken too much during searing., Keep the heat medium-low or lower when adding cream to prevent the sauce from breaking and becoming grainy., Do not cook the sauce with the chicken in the pan right after searing; remove chicken to build sauce first to avoid overcooking., During the final simmer, maintain gentle heat to keep the chicken tender and allow sauce to thicken without reducing too much., Serve with sides like pasta, polenta, mashed potatoes, roasted green beans, sautéed spinach, crusty bread, or a bright arugula salad with lemon juice for a fresh contrast., Substitution tips: chicken breasts can be used but watch cooking times; fresh or canned tomatoes can replace sun-dried tomatoes; green olives or capers can replace kalamata olives; half-and-half or full-fat coconut milk can replace heavy cream; Pecorino Romano or nutritional yeast can replace Parmesan; yellow or white onions or shallots can replace red onions., Store leftovers covered in the fridge for up to 4 days; flavors improve overnight., Freeze fully cooled leftovers for up to 3 months. Thaw in the fridge overnight before reheating., Reheat gently on stovetop over medium-low heat, adding chicken broth if sauce thickens too much. Microwave is possible but stovetop preferred for maintaining texture.

  • Author: Laura
  • Prep Time: 10-15 minutes
  • Cook Time: 20-30 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 chicken thigh with sauce
  • Calories: Approximately 450 kcal per serving
  • Fat: Approximately 30g per serving
  • Carbohydrates: Approximately 6g per serving
  • Protein: Approximately 35g per serving