Chicken with Sun-Dried Tomato Cream Sauce
Servings: 8 yield(s)
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Ingredients
  • 8 chicken thighs (bone-in, skin-on)
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp unsalted butter (divided)
  • 3 garlic cloves
  • 1/4 tsp red pepper flakes
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup julienne sun dried tomatoes in olive oil (drained)
  • 1/4 cup Parmesan (freshly ground)
  • 1/4 tsp dried thyme
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1/4 cup basil leaves (chiffonade)
Instructions
  1. Preheat oven to 400 degrees F.
  2. Season chicken thighs with salt and pepper, to taste.
  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.
  4. Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  5. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
  6. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
  7. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
  8. Serve immediately, garnished with basil, if desired.