Chicken thighs and sun-dried tomato sauce

Macros (makes 6 servings):

Protein: 56
Carbs: 93
Fat: 76
Calories: 1280

Grocery List:

  • Chicken thighs (3 lbs – one package of six thighs)
  • Fettucine noodles (12 servings which is just under 2 packages. I used Marino brand)
  • Olive oil (3 TBSP)
  • Butter (3 TBSP)
  • Garlic (minced – I use the big jar from Costco)
  • White cooking wine (1 cup)
  • Heavy cream (2 cups or one 16 oz container)
  • Chicken broth (2 cups)
  • Sun dried tomatoes (one 7 oz jar)
  • Shredded parmesan cheese (one 8 oz package)
  • Dijon mustard (1 TBSP)
  • Seasonings: salt, pepper, garlic powder, onion powder, basil, oregano


  1. Add water and some salt to a large pot and bring to a boil. Add noodles and cook until desired tenderness. Drain and set aside
  2. Season chicken thighs with salt and pepper on both sides
  3. Add 3 TBSP olive oil to a large pan/wok and set the stovetop burner on high.
  4. Pre-heat oven to 400 ºF
  5. Sear chicken thighs for 3-4 minutes each side (skin side down first). I did this in two rounds (3 thighs at a time)
  6. While the chicken is cooking in the pan, line a small baking sheet with foil and spray with non-stick spray.
  7. Add seared chicken to baking sheet and cook in the oven until the chicken thighs reach an internal temp of 165 ºF (about 8-10 minutes – check frequently though… you don’t want overcooked chicken!)
  8. Discard the olive oil and melt 3 TBSP butter to the pan/wok. Add garlic and cook until golden brown.
  9. Add your liquid ingredients (white wine, chicken broth, heavy cream), Italian seasonings, and Dijon. Bring to a boil and let it simmer for ~10 minutes.
  10. Add the parmesan cheese and continue to cook until the sauce thickens.
  11. Add cooked noodles to meal prep container, followed by the chicken thighs, and top with the sauce.
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