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Ingredients

• 4 boneless, skinless chicken thigh fillets
• 140g sun-dried tomatoes, roughly chopped (plus 3 tbsp oil from the jar)
• 3 garlic cloves, finely sliced
• 250ml chicken stock
• 200ml double cream
• 40g Waitrose No.1 Parmigiano Reggiano
• A few spring of picked thyme leaves
• 1 tsp wholegrain mustard
• Salt and pepper to taste
• Waitrose Tagliatelle, Mash, or Crusty Bread for serving
• Fresh basil or parsley, to finish

Method

Preheat & Prep

Heat 1 tbsp of sun-dried tomato oil in a large frying pan over medium-high heat. Season your chicken thighs with salt and pepper.

Sear Your Chicken

Brown the thighs on both sides until golden (about 3–4 mins per side). Don’t cook them through, we’ll finish them in the sauce. Set aside.

Build the Flavour

In the same pan, add a little more oil if needed and gently fry the sliced garlic until fragrant (don’t burn it!). Stir in your chopped sun-dried tomatoes and thyme. Add the mustard here for a lovely zingy lift.

Creamy Dreamy Sauce

Pour in the chicken stock and simmer for 2 mins. Add the double cream and Parmigiano. Stir to combine and gently bubble until it thickens slightly.

Back in the Pan

Nestle your seared chicken back into the sauce. Simmer gently for 8–10 minutes until the chicken is cooked through and the sauce is clinging lovingly to everything.

Serve & Swoon

Finish with a scattering of fresh herbs and serve with your carb of choice — I love it with pasta for that sauce-soaking magic or crusty bread for proper mop-up potential.