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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Creamy Sun Dried Tomato Chicken with Mushrooms and White Wine Sauce

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
Creamy sun dried tomato chicken with mushrooms and white wine sauce in a cast iron skillet with spinach
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5 from 1 vote

Creamy Chicken with Mushrooms, Tomatoes, and White Wine Sauce

Pan-seared chicken is paired with sherry, marsala, heavy cream, and sun dried tomatoes to make an irresistibly creamy sauce. This simple weeknight dinner comes together quickly and is full of flavor!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner
Cuisine: American
Keyword: chicken with sun dried tomatoes, creamy chicken, how long to cook chicken in an oven, how to make a cream sauce, how to sear chicken
Servings: 8 servings
Calories: 292kcal
Author: ari | well seasoned


  • 8 chicken thighs boneless skinless
  • cup all-purpose flour
  • 7 oz shiitake mushrooms stems removed, thinly sliced
  • 4 Tbsp unsalted butter divided
  • 2 Tbsp kosher salt divided
  • Freshly ground black pepper
  • 1 tsp fresh thyme leaves
  • 2 tsp sherry vinegar
  • 1 cup chicken stock homemade or low-sodium
  • 1 cup dry white wine
  • 1 tsp California Sun-Dry tomato garlic
  • cup California Sun-Dry julienned tomatoes
  • 2 Tbsp marsala cooking wine
  • ¼ cup heavy cream
  • ¼ cup basil leaves for garnish


  • Preheat oven to 375 F. Place flour, 1 ½ tsp salt, and ¼ tsp black pepper in a large mixing bowl, then mix. Add chicken and shake to evenly coat on all sides. Set aside.
  • In a large skillet or dutch oven, heat 2 Tbsp butter and 1 Tbsp olive oil over medium-high heat. Add sliced mushrooms then let cook undisturbed for 4 minutes, or until a deep golden brown color develops on one side. Stir, then continue cooking another 2-3 minutes. Season with ½ tsp salt, ¼ tsp black pepper, and thyme and cook 1 minute more. Add sherry, then use spatula to scrape bottom of pan and releasee any brown bits. Transfer mushrooms to a bowl, then return pan to stove.
  • Heat remaining 2 Tbsp butter and 1 Tbsp olive oil in the same pan over medium-high heat. Add chicken and cook until evenly browned, about 7-8 minutes. Flip chicken, then add chicken stock. Transfer to oven and continue cooking until internal temperature reaches 165 F, about 10 minutes.
  • Remove pan from oven and carefully transfer chicken to a plate. Add sun-dried tomato garlic and julienned tomatoes. Bring to a boil, then add white wine. Continue cooking for 3-4 minutes until sauce has reduced and thickened.
    creamy sun dried tomato chicken in a cast iron skillet
  • Turn off the heat, then add marsala and heavy cream. Stir to combine, taste, then adjust seasoning as needed. Transfer chicken back to the pan. Serve immediately with mushrooms on top. Garnish with basil.
    sun dried tomatoes with shiitake mushrooms and spinach in a cast iron skillet


Serving: 1thigh | Calories: 292kcal | Carbohydrates: 9.6g | Protein: 20.2g | Fat: 17.9g | Saturated Fat: 7.6g | Cholesterol: 109mg | Sodium: 2029mg | Fiber: 1g | Sugar: 1.2g