Prep time: 10 mins | Cook time: 40 mins | Total time: 50 mins | Yield: 8 SERVINGS
I am obsessed with this chicken with sun-dried tomato cream sauce! It’s super easy and quick to make and guarantees the best, crisp-tender chicken smothered in a delightful cream sauce!
INGREDIENTS :
- 3 tbsp unsalted butter, divided
- 8 bone-in, skin-on chicken thighs
- 3 cloves garlic, minced
- 1 c. chicken broth
- 1/2 c. heavy cream
- 1/4 c. freshly grated Parmesan
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 1/4 tsp dried basil
- 1/3 c. julienned sun-dried tomatoes in olive oil, drained
- 1/4 c. basil leaves, chiffonade
- 1/4 tsp red pepper flakes, or more, to taste
DIRECTIONS :
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: To taste, sprinkle the chicken thighs with salt and pepper.
Step 3: In a large oven-proof skillet, melt 2 tbsp butter over medium-high heat. Once the butter has melted, add the chicken to the skillet, skin-side down, and sear for about 2 to 3 minutes on each side until golden brown. Set the chicken aside when done.
Step 4: In the same skillet, melt the rest of the tbsp butter. Add the garlic and red pepper flakes to the melted butter and cook for about a minute or two, stirring often until aromatic. Then, add the chicken broth, heavy cream, sun-dried tomatoes, Parmesan, thyme, oregano, and basil. Mix well and bring everything to a boil. Once boiling, decrease the heat and simmer the mixture for about 3 to 5 minutes until slightly thickened. Add the chicken to the skillet.
Step 5: Transfer the skillet to the preheated oven and bake the chicken for about 25 to 30 minutes or until fully cooked and the internal temperature of the chicken reached 175 degrees F.
Step 6: Remove from the oven when done. Garnish the chicken with the sun-dried tomato cream sauce with basil and serve right away. Enjoy!
Nutrition Facts:
Servings Per Container: 8
Amount Per Serving: Calories 277.2, Calories from Fat 203.4, Total Fat 22.6g35%, Saturated Fat 9.9g50%, Trans Fat 0.2g, Cholesterol 94.6mg32%, Sodium 165.0mg7%, Total Carbohydrate 2.6g1%, Dietary Fiber 0.3g1%, Sugars 0.9g, Protein 15.9g32%
CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE
Ingredients
- 3 tbsp unsalted butter, divided
- 8 bone-in, skin-on chicken thighs
- 3 cloves garlic, minced
- 1 c. chicken broth
- 1/2 c. heavy cream
- 1/4 c. freshly grated Parmesan
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 1/4 tsp dried basil
- 1/3 c. julienned sun-dried tomatoes in olive oil, drained
- 1/4 c. basil leaves, chiffonade
- 1/4 tsp red pepper flakes, or more, to taste
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: To taste, sprinkle the chicken thighs with salt and pepper.
Step 3: In a large oven-proof skillet, melt 2 tbsp butter over medium-high heat. Once the butter has melted, add the chicken to the skillet, skin-side down, and sear for about 2 to 3 minutes on each side until golden brown. Set the chicken aside when done.
Step 4: In the same skillet, melt the rest of the tbsp butter. Add the garlic and red pepper flakes to the melted butter and cook for about a minute or two, stirring often until aromatic. Then, add the chicken broth, heavy cream, sun-dried tomatoes, Parmesan, thyme, oregano, and basil. Mix well and bring everything to a boil. Once boiling, decrease the heat and simmer the mixture for about 3 to 5 minutes until slightly thickened. Add the chicken to the skillet.
Step 5: Transfer the skillet to the preheated oven and bake the chicken for about 25 to 30 minutes or until fully cooked and the internal temperature of the chicken reached 175 degrees F.
Step 6: Remove from the oven when done. Garnish the chicken with the sun-dried tomato cream sauce with basil and serve right away. Enjoy!
