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Chicken with Sun-Dried Tomato Cream Sauce
4.9 from 207 votes

Chicken with Sun-Dried Tomato Cream Sauce

Chicken with Sun-Dried Tomato Cream Sauce features pan-seared bone-in, skin-on chicken thighs cooked until golden and finished in a creamy sauce made with garlic, red pepper flakes, chicken broth, heavy cream, sun-dried tomatoes, Parmesan, and herbs. The sauce is rich and flavorful, complementing the crispy chicken skin with a smooth, savory tomato cream that carries herbal and mild heat notes.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 8 servings

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

    Cup of Yum
  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. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
  5. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
  6. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
  7. Serve immediately, garnished with basil, if desired.