Chicken with Sun-Dried Tomato Cream Sauce
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8 servings
Chicken with Sun-Dried Tomato Cream Sauce
Description
The recipe begins by seasoning chicken thighs with salt and pepper, then searing them skin-side down in butter in an oven-proof skillet to create a golden crust. Separately, garlic and red pepper flakes are sautéed in butter to release aroma and mild heat. Chicken broth, heavy cream, julienned sun-dried tomatoes, freshly grated Parmesan, and dried herbs like thyme, oregano, and basil are added to form the sauce, which is brought to a boil and simmered until slightly thickened.
The chicken is returned to the skillet, and the pan is transferred to a hot oven to roast until the meat is cooked through. The final dish balances crispy seared chicken skin with a luxurious, tangy, and herbaceous cream sauce enriched by sun-dried tomatoes and Parmesan. Fresh basil chiffonade is added as garnish to enhance aroma and color.
This dish serves well as a satisfying main course and pairs with sides such as rice, potatoes, or vegetables that can soak up the flavorful sauce.
Ingredients
- 8 bone-in skin-on chicken thighs
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 tablespoons butter divided, unsalted
- 3 cloves garlic minced
- ¼ teaspoon red pepper flakes or more, to taste
- 1 cup chicken broth
- ½ cup heavy cream
- ⅓ cup sun-dried tomatoes drained, julienned, in olive oil
- ¼ cup Parmesan Cheese freshly grated
- ¼ teaspoon thyme dried
- ¼ teaspoon oregano dried
- ¼ teaspoon basil dried
- ¼ cup basil chiffonade, leaves
Instructions
- 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.
User Reviews
Overall Rating
4.9
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