Indulge in the rich flavors of our Creamy Sun-Dried Tomato Basil Chicken! This recipe combines tender chicken thighs with a creamy, flavorful sauce that's sure to impress. Follow our step-by-step video tutorial to create this mouthwatering dish. Perfect for any occasion, this recipe is a guaranteed crowd-pleaser. Click to watch and learn how to make this delicious recipe. Don’t forget to like, comment, and subscribe for more tasty recipes! 🍅🍗
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📝 Ingredients:
• 6 chicken thighs, bone-in
• Salt and pepper (to taste)
• 3 Tbsp olive oil
• 1 large red onion, thinly sliced
• 3 stalks of spring onion, chopped
• ¾ cup sun-dried tomatoes in oil
• 1.5 tsp salt
• 1.5 tsp pepper
• 1.5 tsp chili powder
• 1 cup chicken stock
• 1 cup tomato passata
• 1 can coconut cream
• 1 pint cherry tomatoes
• 1 cup basil, chopped
• Toasted pine nuts and chopped basil (optional, for serving)
• Rice (for serving)
🍽️ Instructions:
1. Prepare the Chicken:
Season both sides of the chicken thighs with salt and pepper. Heat 3 Tbsp of olive oil in a large skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
2. Cook the Vegetables:
In the same skillet, add the thinly sliced red onion and chopped spring onions. Sauté until they are soft and translucent, about 3-4 minutes.
3. Add the Sun-Dried Tomatoes and Seasonings:
Add the sun-dried tomatoes (with their oil), 1.5 tsp salt, 1.5 tsp pepper, and 1.5 tsp chili powder to the skillet. Stir to combine and cook for another 2-3 minutes.
4. Make the Sauce:
Pour in 1 cup of chicken stock and 1 cup of tomato passata. Add 1 can of coconut cream and stir well to combine. Bring the mixture to a simmer.
5. Combine and Cook:
Return the seared chicken thighs to the skillet, nestling them into the sauce. Add the pint of cherry tomatoes and the chopped basil. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20 minutes, or until the chicken is cooked through and the sauce is bubbly.
6. Serve:
Remove the skillet from the oven and let it rest for a few minutes.
Optionally, sprinkle toasted pine nuts and additional chopped basil over the top.
Serve the creamy sun-dried tomato basil chicken hot, over a bed of rice.
Tips:
• Make sure to use bone-in chicken thighs for the best flavor and juiciness.
• For an extra burst of flavor, add a splash of white wine to the sauce before baking.
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