Creamy sundried tomato, Parmesan and basil thighs

Prep time
Cook time


  • 2 Tbsp olive oil
  • 8 chicken thighs
  • 1 Tbsp butter
  • 4 garlic cloves, finely chopped
  • a pinch of chilli flakes
  • a pinch of dried basil
  • a pinch of thyme leaves
  • 250ml chicken stock
  • 125ml cream
  • 75g sundried tomatoes
  • 50g grated Parmesan
  • 10g fresh basil leaves
  • salt and pepper


  • Preheat the oven to 190°
  • Heat the olive oil over a medium-high heat in a skillet or large pan.
  • Season the chicken with salt and pepper.
  • Once the oil is hot, put the chicken in, skin-side down. Fry until they have good colour, and then remove them from the heat.
  • Turn the heat down to low and add the butter. Now add the garlic, chilli flakes, basil, and thyme. Sauté until the garlic is translucent.
  • Add the chicken stock, cream, sundried tomatoes, Parmesan, and a small pinch of salt and pepper.
  • Bring to the boil and simmer for 5 minutes. Add the chicken, skin-side up.
  • Place the skillet in the oven and bake for about 45 minutes, or until cooked through.
  • Serve the chicken hot, topped with the fresh basil leaves.