Chicken with Sun-Dried Tomato Cream Sauce

Experience the vibrant flavors of our Chicken with Sun-Dried Tomato Cream Sauce – a truly delicious dish that has become a beloved staple in our kitchen. Tender chicken is enveloped in a luscious, creamy sauce infused with the intense sweetness and tang of sun-dried tomatoes. You’ll find yourself making this irresistible recipe again and again!

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Ryan Johnson's Cookbook

Chicken with Sun-Dried Tomato Cream Sauce

Author: admin Cooking Method: Baking Cuisine: Middle Eastern Courses: Dinner

Difficulty: Intermediate Prep Time 20 mins Cook Time 40 mins Total Time 1 hr

Servings: 6

Best Season: Fall, Winter, Spring

Ingredients

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• 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 cups chicken broth
• ¹⁄₂ cups heavy cream
• ¹⁄₃ cups julienne sun dried tomatoes in olive oil (drained)
• ¹⁄₄ cups Parmesan (freshly ground)
• ¹⁄₄ tsp dried thyme
• ¹⁄₄ tsp dried oregano
• ¹⁄₄ tsp dried basil
• ¹⁄₄ cups 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.