Garlic Mushroom Chicken Thighs with Sun-Dried Tomatoes

This dish combines garlic, tender chicken, earthy mushrooms, and sweet sun-dried tomatoes for a delightful weeknight meal.

Prep Time 15

Cook Time 30

Total Time 45

Course Main

Cuisine American

Servings 4 servings

4-6 pieces Bone-in, skin-on chicken thighs Provides rich flavor and remains juicy.
4-6 cloves Garlic, minced Fresh garlic recommended for best flavor.
8 ounces Mushrooms, sliced Cremini or button mushrooms work well.
1/2 cup Sun-dried tomatoes, chopped Preferably packed in oil.
2 tablespoons Olive oil For searing and sautéing.
1 cup Low-sodium chicken broth For creating the sauce.
1 teaspoon Salt Season to taste.
1/2 teaspoon Black pepper, freshly ground Season to taste.
1 handful Fresh parsley or thyme, for garnish Adds freshness to the dish.

Prepare the ingredients: thaw chicken, mince garlic, slice mushrooms, and chop sun-dried tomatoes.
Heat olive oil in a large skillet over medium-high heat until hot.
Season chicken thighs with salt and pepper, then sear skin-side down for 5-7 minutes until golden brown.
Flip the chicken and sear the other side for an additional 5 minutes, then set aside.
Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
Add sliced mushrooms and cook for 5-6 minutes until golden brown.
Stir in chopped sun-dried tomatoes and cook for another 2 minutes.
Pour in chicken broth, scraping the bottom to deglaze the pan, and bring to a simmer.
Return chicken thighs to the skillet, skin-side up, and cover. Simmer for 25-30 minutes until cooked through.
Remove from heat and let rest for a few minutes before serving.
Garnish with fresh herbs and serve warm.

For a creamy version, add 1/2 cup of heavy cream before serving. Experiment with different mushrooms and vegetables for variety.

Keyword Easy