Italian Pan-Seared Chicken Thighs with Sun-Dried Tomato and Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken thighs simmered in a vibrant sun-dried tomato and fresh basil sauce, finished with a splash of white wine. This italian-inspired chicken ready in about 40 minutes pairs bone-in, skin-on chicken thighs, sun-dried tomatoes, chopped, fresh basil leaves, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 bone-in, skin-on chicken thighs and season evenly with 1 1/2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 6-7 minutes until the skin is golden and crisp.
  3. Step 3: Flip the chicken thighs and add 4 minced garlic cloves and 1/3 cup chopped sun-dried tomatoes to the pan. Cook for 2 minutes until fragrant.
  4. Step 4: Pour in 1/2 cup dry white wine and 1/2 cup chicken broth. Lower heat to medium, cover, and simmer for 15 minutes until chicken is cooked through and sauce reduces slightly.
  5. Step 5: Remove the lid, stir in 1/4 cup chopped fresh basil, and cook uncovered for 3 more minutes until sauce thickens and coats the chicken.

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Frequently asked questions

How long does Italian Pan-Seared Chicken Thighs with Sun-Dried Tomato and Basil take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Italian Pan-Seared Chicken Thighs with Sun-Dried Tomato and Basil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sun-dried tomatoes, chopped from drying out.

Can I substitute ingredients in Italian Pan-Seared Chicken Thighs with Sun-Dried Tomato and Basil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Italian Pan-Seared Chicken Thighs with Sun-Dried Tomato and Basil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Italian Pan-Seared Chicken Thighs with Sun-Dried Tomato and Basil?

Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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