Mediterranean Chicken

This chicken dish takes 30 minutes to make, and is my new favourite midweek dinner.

Serve with pasta or even creamy mashed potatoes, this will not disappoint.

Mediterranean Chicken

A creamy shallot and garlic based sauce makes this a chicken dish you'll keep coming back to
Course Main Course
Cuisine Italian
Servings 4


  • 600 kg Boneless, skinless chicken thighs
  • 30 g Plain Flour
  • 60 g Shallot Finely diced
  • Dried Basil, Oregano, Rosemary, Thyme OR Italian/mediterranean seasoning of choice
  • 4 Garlic cloves Finely diced or crushed
  • 1 tsp Fresh thyme leaves
  • ¼ tsp Chilli Flakes
  • 300 ml Chicken Stock
  • 180 ml Double Cream
  • 100 g Sun Dried Tomatoes Chopped
  • 80 g Grated Parmigiano Cheese (Parmesan)
  • 2 tbsp Basil Chopped
  • Pasta or Mashed Potato to serve


  • Pat your room temp Chicken thighs dry, and season well both sides with salt, pepper and your seasoning of choice.
    Dredge in the flour and shake off any excess flour.
  • Heat a medium skillet/large pan over medium-high heat. Melt together the some oil and butter, then add the chicken in a single layer and cook for 3-4 minutes on each side, or until golden and crispy. Remove the chicken and set aside.
  • Add the shallot and garlic to the pant and cook for 3 minutes, being careful to not let them brown. Add the fresh thyme and red pepper flakes and stir for 1 minute, until fragrant.
  • Add the chicken broth, heavy cream, and sun-dried tomatoes and cook through for 3–5 minutes.
  • Add the Parmesan cheese and stir until the sauce thickens slightly. Season the sauce with salt and black pepper to taste.
  • Return the chicken to the skillet and cook for 2 minutes, or until warmed through.
  • Serve with pasta or mash.
    If Im serving with pasta I remove the chicken once more, stir in my pasta to the sauce then re add the chicken once on the plate.
    Garnish with the basil.
Keyword Chicken, Creamy, sun dried