Chicken with Sun Dried Tomato Cream Sauce

By á-49077

Ingredients

• 8 bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter, divided
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes, or more, to taste
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/3 cup julienned sun dried tomatoes in olive oil, drained
• 1/4 cup freshly grated Parmesan
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 cup basil leaves, chiffonade

Details

Servings 8
Preparation time 10mins
Cooking time 50mins
Adapted from damndelicious.net

Preparation

Step 1

Preheat oven to 400 degrees F.

Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.

Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.

Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

This recipe has some decadent ingredients: cream, butter, and Parmesan cheese. As such, this is one of those recipes to make on a special occasion, like impressing your date with this incredible gourmet meal. But remember that portion size can go a long way when enjoying a decadent meal. A smaller serving size can go a long way to filling you up!

I don’t even eat chicken and I know you make a ton of chicken dishes and there are so many chicken recipes out there, but this one is special! Wow, just gorgeous lighting! I love it. So beautiful! And I also love sundried tomatoes

This looks great! I love the basil, it adds such a rustic touch. Same with the sun-dried tomatoes. Love it!

Thank you for sharing this recipe, Chungah! It’s so refreshing to see a new dish that doesn’t involve the aforementioned ingredients(not that I love seasonal flavors any less, it’s just that daily doses of them begin to take a toll on my taste buds)! The sauce looks tantalizingly delicious, and seems like the perfect way to add a little flavor to my standard chicken and rice dinner. Also, you’ve got great photography skills-props!

Where has this recipe all my life?! I’m going to make this very, very soon!!

I don’t even eat meat and this recipe looks awesome! Pinning this to make it for my meat-loving boyfriend

Shauna, you can always add in cornstarch (mixed with water) until the desired consistency is reached.

Hi, I made this dish tonight and overall it was really good, just one quick question. After searing the thighs in the butter I found that there was quite a bit of fat left in the pan from the chicken & butter combined. Do you just leave this fat in the pan prior to adding the last bit of butter, garlic & red pepper flakes? or do you wipe the fat out of the pan before adding the butter, garlic & red pepper flakes?

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