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!
Dinner · Intermediate · Ryan Johnson's Kitchen
Prep 20 min · Cook 40 min · Total 60 min · Serves 6
Ingredients
- 8 chicken thighs
- Kosher salt
- Freshly ground black pepper
- 3 tbsp unsalted butter
- 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
- 1/4 cups Parmesan
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 1/4 cups basil 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.