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Chicken thighs with cream sauce in white bowl with spinach and rice.
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4.96 from 21 votes

Creamy Garlic Chicken Thighs

Creamy Garlic Chicken Thighs are a quick and easy dinner recipe that work any night of the week. Follow my tips for juicy, succulent chicken.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner
Cuisine: Western
Keyword: creamy garlic chicken thighs
Servings: 4
Calories: 751kcal
Author: Adrianne


  • 2 tbs oil from sun-dried tomato jar Note 1
  • 4 chicken thighs skinless, boneless, Note 2
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 teaspoon Italian herbs Note 3
  • 1 cup/250ml dry white wine Note 4
  • 1 cup/250ml cream Note 5
  • 1 tablespoon dried onion flakes
  • 1 cup sun-dried tomatoes drained, not rinsed, roughly chopped using kitchen scissors, Note 6
  • 8 cloves garlic peeled

Garnish (optional)

  • black pepper
  • parsley finely chopped


  • Chicken thighs: place a large frying pan or skillet on the stove and turn the heat to high. Add the sun-dried tomato olive oil, give it a squish and then place the chicken thighs into the bottom of the pan. Season both sides of the chicken thighs with the salt, pepper and Italian seasoning. Brown the chicken cooking for 4-5 minutes per side before removing and placing in a paper towel lined bowl.
  • Sauce: without rinsing or cleaning the pan that the chicken was browned in, add the white wine, cream and dried onion. Stir these to consistently combine.
  • Sun-dried tomatoes and garlic: add the sun-dried tomatoes and garlic to the pan and stir to combine these with the sauce.
  • Chicken: use the tongs to place the chicken back into the pan and reduce the heat to medium low. Allow to cook for 10 minutes and then test to see that the garlic cloves and soft.
  • To serve: portion the chicken thighs into bowls and pour over the garlic cream sauce. Add cooked heated rice and baby spinach leaves then garnish with black pepper and parsley.


  • Note 1 - Sun-dried tomato oil: this is the oil from the jar that the sun-dried tomatoes came in. You can use olive oil if needed in its place. 
  • Note 2: Chicken thighs: we want to use skinless, boneless chicken thighs for the recipe. 
  • Note 3 - White wine: I use a cheap $10 bottle of pinot gris which is a crisp fresh wine. It is perfect as it is not too sweet. 
  • Note 4 - Italian seasoning: or you can use 1 teaspoon of either dried parsley, dried basil or dried oregano. 
  • Note 5 - Cream: we need heavy cream. This is different to dollop cream or whipped cream. It's consistency is like a thick shake. You can use either pouring or whipping cream otherwise called cooking cream. 
  • Note 6 - Sun-dried tomatoes: we want the firm robust sun-dried tomatoes not the more delicate semi-dried tomatoes. They are lighter in colour. The ones we need are the more maroon red coloured ones with a firm texture. 
  • Note 7 - Sauce thickness: once the sauce ingredients are combined, use a teaspoon to taste it. If you want a thicker sauce you can scoop 2 tablespoons of the cream sauce out, add 2 tablespoons of plain flour to the sauce and whisk to combine. Then add this (known as a slurry) to the sauce and stir till the sauce thickens. Personally when I make this recipe I don't thicken the sauce further as I find it perfect as is. However, I like to give you options so that you have them as needed. 


Calories: 751kcal | Carbohydrates: 26g | Protein: 25g | Fat: 48g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 178mg | Sodium: 289mg | Potassium: 1417mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1213IU | Vitamin C: 14mg | Calcium: 118mg | Iron: 4mg