Bring the Restaurant To You With This Sun-dried Tomato Chicken Recipe

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While we’re all probably cooking at home now more than ever, now’s a great time to try out a new simple, family-friendly chicken dish. After all, you can never have too many easy chicken dinners in rotation, right?

This tasty chicken thigh recipe uses both fresh and sun-dried tomatoes, for an elevated dish that comes together in a snap. With just a few simple ingredients and a few smart shortcuts – like using sun-dried tomato oil right from the jar – you’ll be a weeknight dinner hero in no time. Add pasta and you’re golden!

This recipe is from our friends at GreenPan, a healthy and sustainable alternative to non-stick cookware. Crafted from recycled post-manufacturing content, West Elm has worked with them on a modern cookware collection elevates everyday meals.

See the full recipe below!

Photography and recipe by Bev Weidner

Recipe: Rustic Chicken Thighs with Sun-Dried and Sautéed Tomatoes

You’ll need:
– 1 (8.5 oz) jar sun-dried tomatoes, in their oil
– 1.5 pounds chicken thighs (boneless, skinless), five total
– Coarse salt and freshly ground pepper
– 1 medium onion, thinly sliced
– 5 cloves garlic, chopped
– 1 pint grape tomatoes, quartered
– A few oregano sprigs, for garnish
– 10 oz angel hair pasta
– Parmesan cheese, for garnish

Instructions:
Take 1 tbsp of sun-dried tomato oil from the jar and add it to the Greenpan skillet over medium high. Season the chicken on both sides with salt and pepper, and sear on one side for six minutes. Flip and sear another six minutes, until you see browning on both sides.

Add the sliced onions and chopped garlic to the pan; sauté about five minutes, until the onions start to brown and sweat a little bit.

Add the sun-dried tomatoes and grape tomatoes to the pan. Reduce the heat to medium, cover with a lid and simmer for ten minutes, until the tomatoes release their liquids and wilt in the pan, creating a light sauce for the chicken.

Meanwhile, bring a large pot of salted water to a boil; cook pasta until it reaches al dente. Reserve about a cup of pasta water and drain the rest. Back in the pot or a serving bowl, drizzle a little sun-dried tomato oil over the noodles to keep them from sticking. Add a bit of the pasta water back to the noodles as well, creating a thin sauce.

Serve the chicken and tomatoes along side a small mound of pasta, garnish with parmesan cheese and fresh oregano leaves, and you’re set!