Chicken with Sun-Dried Tomato Cream Sauce

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Damn Delicious

Total Time

50 minutes

Prep Time

10 minutes

Cook Time

40 minutes

Rating

(68)

Ingredients

8 servings

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
¼ teaspoon red pepper flakes, or more, to taste
1 cup chicken broth
½ cup heavy cream
⅓ cup julienned sun dried tomatoes in olive oil, drained
¼ cup freshly grated Parmesan
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ cup basil leaves, chiffonade

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Preparation

Inline ingredients (beta)

Cook mode

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Step 1

Preheat oven to 400 degrees F.

Step 2

Season chicken thighs with salt and pepper, to taste.

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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

Step 7

Serve immediately, garnished with basil, if desired.

Chef’s notes

The cream sauce is so good, you might want to skip the chicken and eat the sauce with a spoon instead!

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Skill Level

other

Chicken with Sun-Dried Tomato Cream Sauce

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

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Chef’s notes

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