Chicken with Sun-Dried Tomato Cream Sauce

Photo by PineyCook
Adapted from damndelicious.net

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from damndelicious.net

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

Directions

Preheat oven to 400 degrees F. Season chicken thighs with salt and pepper, to taste. 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. Serve immediately, garnished with basil, if desired.

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