Damn Delicious

Chicken with Sun-Dried Tomato Cream Sauce

Crisp-tender chicken in the most amazing cream sauce ever. It’s so good, you’ll want to guzzle down the sauce!

Chicken with Sun-Dried Tomato Cream Sauce - Crisp-tender chicken in the most amazing cream sauce ever. It's so good, you'll want to guzzle down the sauce!

I know Thanksgiving is in a few days but I just needed a break from all the turkey-stuffing-sweet potato-brussels sprouts taste testing and try something fun with something completely unrelated to Thanksgiving. Like chicken.

But this is definitely not your ordinary chicken dish. It’s better. Way better. After all, how can you go wrong with a sun dried tomato cream sauce with the most crisp chicken thighs?

The cream sauce is just so good, you’ll actually want to just skip the chicken and eat the sauce with a spoon instead!

Chicken with Sun-Dried Tomato Cream Sauce

Crisp-tender chicken in the most amazing cream sauce ever. It’s so good, you’ll want to guzzle down the sauce!

10 minutes40 minutes

Ingredients:

  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes, or more, to taste
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup julienned sun dried tomatoes in olive oil, drained
  • 1/4 cup freshly grated Parmesan
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 cup basil leaves, chiffonade

Directions:

  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.

Adapted from Closet Cooking

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Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 277.2 Calories from Fat 203.4
% Daily Value*
Total Fat 22.6g 35%
Saturated Fat 9.9g 50%
Trans Fat 0.2g
Cholesterol 94.6mg 32%
Sodium 165.0mg 7%
Total Carbohydrate 2.6g 1%
Dietary Fiber 0.3g 1%
Sugars 0.9g
Protein 15.9g 32%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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455 comments

  1. Rated 5 out of 5

    Delicious, easy, so tasty. Served it with roast potatoes and steamed veggies. Definitely making this one again. The house smelled soooo good.

  2. This is amazing!! The sauce hits all the notes and the recipe comes together in a snap. Thank you so much!!!

  3. Rated 5 out of 5

    Easy to make and absolutely terrific.  I added a big handful of chopped fresh spinach, and doubled the sauce. If you serve over noodles, use noodles that have nooks and crannies to hold the sauce. I did drain the chicken to cut down the “oily” factor mentioned in other reviews. 

  4. Rated 5 out of 5

    This dish has become a family favourite, with my kids asking for it regularly! I serve it over rice with a side of steamed broccoli. It is literally hoovered down! Thanks so much for the recipe

  5. Rated 4 out of 5

    I made this tonight and my family loved it. I also found it very oily and not much sauce after taking it it out of the oven. I added some more half and half cream and also added a couple of handfuls of fresh spinach. Delicious!!!

  6. Oh my goodness, this recipe is absolutely delicious! We have made it every other week since we first tried it, as it is now one of our most favorite meals. We make this recipe vegetarian though by seasoning firm tofu and breading the tofu with gluten free panko crumbs and frying the tofu in some olive oil until it is nice and crispy. Oh, and yes, we double that delicious sauce too so we can pour it over the rice. Thank you for another amazing recipe!

  7. Rated 5 out of 5

    This recipe is where the expression came from, ‘the whole is greater than the sum of it’s parts’!!!!!!!!!!!!!!!!!

  8. Rated 5 out of 5

    The whole family gave this recipe 5 stars. Substituted the chicken thighs with cubed chicken breast and added yellow lentil pasta.

  9. Rated 4 out of 5

    OMG thoroughly delicious.  I put in some onions & substituted half & half because I didn’t have heavy cream.  Just to die for.

  10. Rated 5 out of 5

    Delicious!! We matched with jasmine rice which was great and did soak up the delicious sauce, but I think next time I’ll roast some Yukon gold or white potatoes …. better to absorb the sauce withought making it into a soup…the sauce is that good! 

  11. Rated 5 out of 5

    I made this for dinner tonight. My husband IS NOT a chicken person and ate two helpings. I found this pasta called, “melon seed” pasta (it is shaped like a melon seed) and cooked it in chicken broth. I brought it to boil and let it cook a few minutes, then turned off the heat and let it set and absorb the broth. It is sticky at first, but I doubled the sauce in the chicken dish and added fresh cut mushrooms and spinach and poured the sauce on the pasta. VERY GOOD!!

  12. Rated 5 out of 5

    This is REALLY good! My whole family loved it. I followed the recipe, except I doubled the sauce, based on other recommendations saying to do so. Glad I doubled it because this sauce is like liquid gold. Just heavenly! After pan searing my chicken thighs I drained the fat from the pan. I didn’t see that mentioned in the directions but felt it was a must. Otherwise it would have been way too greasy. I cooked the dish 45 minutes to be safe, and the chicken was tendered and cooked through. Next time I’m going to try adding some spinach to the sauce at the end. We served it over fettuccine noodles but this truly would go well over any starch, or even zoodles for carb free!

  13. Rated 5 out of 5

    Made this last night and it was amazing, my other half kept commenting about how nice the sauce was. I served with rice and garlic bread that I “jazzed” up a bit with some chopped up sundried tomatos and extra cheese, perfect for mopping up the sauce, it´s a keeper. Thanks for sharing 🙂

  14. Rated 5 out of 5

    I never leave reviews but I have been using this recipe for a while and thought I should say how much we love it and use it all the time. My family could eat the sauce like soup it’s that good! Lol!

  15. Rated 5 out of 5

    This is one of my favorite chicken dishes of all time and one of the best recipes on this site…of the ones that I’ve made. It is great for everyday OR for guests. Everyone loves it. I’ve made this with thighs and breasts. Its good both ways.

  16. This looks amazing!  Can this be made without the parmesan cheese? 

  17. Rated 5 out of 5

    Love it , but any way to make ahead and freeze??

  18. I love making this for my husband, who never knew he liked Greek food! I add sliced Greek olives and feta to this, and serve with spinach and rice, it’s always FANTASTIC!!

  19. Rated 5 out of 5

    Just made this tonight, and it was a hit with the whole family!  Very good, thank you!

  20. Rated 5 out of 5

    This is absolutely delicious!! Our whole family (kids included) loved it! This will be a staple at our house, for sure.

  21. Rated 5 out of 5

    So easy to make and absolutely delicious.   

  22. Rated 5 out of 5

    Delicious! I’ve made this recipe several times it’s one of my favorites. I have to simmer the sauce down to condense more after baking and I double the sauce recipe because it’s just so delicious over chicken and pasta or rice or roasted potatoes or…!

  23. So I want to make this, but it is already over 100 degrees in AZ. Do you think I could roast it on my grill in the pan at the same temperature and time as an oven?

  24. Rated 5 out of 5

    This is a great recipe and staple in my house now.I have made this maybe 40 times.It’s one of the best chicken recipes out there.We serve on rice and garlic string beans
    On side.

  25. Rated 5 out of 5

    So wonderful! I add onions because I like them and fresh spinach for bulk, color and nutrients. This dish is affordable but decadent and flavors are excellent. It’s true that you will want to drink this sauce! I made this for Valentine’s Day last night with rice pilaf (out of a box) and @damndelicious roasted asparagus with lemon and the boyfriend approved as well. I’ve made it a few times now and keep coming back to it. Thanks Chung-Ah!

  26. Chungah,  after making this recipe over a dozen times for my family and friends, it is one of our all time favourites.  Your recipes are always well written and delicious!!!

  27. Rated 5 out of 5

    I have made this recipe sooo many times and it is delicious! The sauce is amazing, I usually make “extra” sauce and serve this with angel hair pasta. The ONLY thing I substitute is chicken breasts instead of thighs (just a family preference), but I don’t make any other changes.

  28. By far THE best damn cooking site I’ve found!
    I love your recipes and easy to follow and replicate videos. 
    Thank you 
    Lynne Orrson 

  29. Rated 5 out of 5

    This was great! I did make a few tweaks but stayed true to the recipe. Used boneless, skinless chicken breasts bc that is what my husband prefers. And because I love a one pot meal, I threw in green beans and sliced mushrooms when cooking the garlic. This was enjoyed by the whole family. The kids even said they wished there were leftovers so they could bring it to school in their thermos.

  30. Can this be made in a pan in the oven if you don’t have a skillet able to go into the oven?

  31. Rated 5 out of 5

    I make this dish all the time. My husband and I love it. It’s pretty easy and it’s chocker block full of flavor. I love this site and she does a wonderful job of finding wonderful recipes, of which, I have made many.

  32. This is absolutely the best chicken, my husband loves it!! Definitely restaurant quality!! Thank you 🙂

  33. Can I make this for 20 people 
    And bake it in Aluminum tray  

  34. Rated 5 out of 5

    Absolutely delicious; requested by my family many times

  35. Rated 5 out of 5

    YUMMO!! I cooked this last night and served it with fettuccine, it was absolutely to die for so much so I ate two servings all to myself and regretted NOTHING. Your website has quickly become my go to for recipes, thank you so much for sharing <3

  36. Rated 5 out of 5

    OMG!!! This was delicious. This is restaurant quality! The only change I made was a sprinkling of cayenne pepper and cooked it totally on the stove top. Served on top of mashed potatoes or could have used pasta. This was great. Just eating the sauce alone was good. The sun-dried tomatoes really added to it. Couldn’t taste the garlic. I cannot state enough how good this is!

  37. Rated 3 out of 5

    The flavors were amazing!  But the dish was very oily/fatty when it finished cooking there was a lot of grease in the pan and not a real creamy sauce.  The sauce was thin and I followed the recipe exactly.  I would make a modified version in the future using the same flavor profile but adapting the cream sauce so it is creamy and not greasy.

  38. Rated 5 out of 5

    This is one of my FAVORITE recipes and its keto friendly!! My mouth waters just thinking about making this. After i brown the chicken I do drain most of the grease. Before I cook the garlic and red chili flakes ill throw in a couple TBS of butter and the sauce turns out AMAZING! Thank you so much for this recipe!

  39. Rated 5 out of 5

    This recipe is amazing! Every one in my family loved it. Winner winner chicken dinner 

  40. Rated 5 out of 5

    The best chicken recipe I’ve ever made!  The cream sauce is so, so, good.  It’s a rustic dish and goes well with Pino Noir wine.  This is like a Chef made recipe.  I use chicken breasts with the skin on instead of thighs.  A little less grease and very delicious!   

  41. Has anyone used coconut milk in place of the heavy cream?  I can’t do dairy, but this sounds amazing!!!

    • Yes! We love this recipe and have only used full-fat coconut milk in place of dairy cream. It’s incredible and provides so much more nutrition. No guilt for me with this recipe! I also make a rotini pasta dish to go along with this dish. Using brown rice/quinoa pasta, I add EVOO, thyme, oregano, basil, salt and pepper as well as some Parmesan. Sometimes I add the remaining sun-dried tomatoes to the pasta. SO good!!!

    • I used half and half and the sauce came out very thin. So I ended up adding about a 1/4c. Of heavy cream in and boiling for a few minutes on the stove top to thicken up once it came out of the oven. It worked and ended up creamier, but in the future I will just stick with cream. 

  42. Rated 5 out of 5

    An excellent dish which was thoroughly enjoyed by all the family – great flavours.  The only change I made was to add a little cornflour (or cornstarch) to make the sauce thicker. It very easy and will definitely make it again. Thank you

  43. Rated 5 out of 5

    This was AMAZING!!!!

  44. I made this for a dinner party tonight and it was a huge hit. It was very easy but looked impressive. I used chicken breasts and transfered the chicken and sauce to a baking pan which worked well. I also doubled the sauce and added half to the dish and kept half behind and thickened it with flour to serve on the side with the pasta I served with the chicken. Everyone raved about it and they all want the recipe. Thanks so much!

  45. Best sauce and recipe ever!
    I love to make and eat this!

  46. I never have left-overs when I make this dish. Because the sauce is so good I wanted my vegetarian guests to enjoy it so I substituted mushroom and/or four cheese raviolis after cooking the sauce. It worked! Rave reviews!

  47. Made this for dinner tonight- very delicious and super-easy. The chicken left quite a bit of grease in the pan after browning. I poured it out and then made the cream sauce. Everyone loved it and I’m looking forward to leftovers tomorrow!

  48. Absolutely DELICIOUS …..  followed the recipe except used boneless chicken breasts.  My Mom used to make a version of this in the 90’s…..I’m so happy I found this recipe, we all loved it.

  49. My family just isn’t fond of chicken thighs. How would you recommend using chicken breasts for this recipe? Thanks!

  50. This was a definite do over,I added the chicken to the basic sauce,emitted the butter,added the cheese and cream after the chicken was cooked,added the cream and cheese brought it to a boil and added the basil,served over whole wheat pasta. YUMMY.

  51. Just made this tonight – my first foray into damndelicious – it came out very well. Great strong flavor! I added some white wine to the recipe after I removed the chicken from the pan. Instead of using heavy cream, I used a light cream. My wife was impressed and I look forward to delving into more of your recipes! Thanks!

  52. This has become a staple in our monthly menu! I double the recipe so that we can add the sauce over pasta, so yummy!!!! I also add more red pepper flakes as we like a little spice in our lives Have 3 teen boys and they request it all the time! 

  53. This is my absolute favorite recipe, I’ve made it dozens of times.

  54. This is great recipe. My family loves it so much. I will cook again because everyone loves it.

  55. My family and I absolute love this chicken. I use boneless skinless chicken breast because that is what my kids will eat. I use sun dried tomatoes not packed in oil and use more cheese. I serve it with quinoa. I haven’t had trouble with the sauce.

  56. This is my favorite chicken recipe. It is my daughter’s favorite too. And my boyfriend’s! I hate to say it, but even the dog goes wild when I make this.

    Thank you so much for sharing! We absolutely love it and make for dinner a few nights a month, and I always make it for special occasions. It is restaurant quality.

    Thanks!

  57. Nice recipe! 

    For all the folks having trouble with the sauce breaking – I saw quite a few theories, but let me try to make it simple for you.

     I’ve broken quite a few cream sauces, and it all comes down to really 3 things: 1) milkfat content, 2) temp, & 3) acid.

    The more you add of any of the above, the greater the likelihood of a weird cottage cheese sauce.

    Here’s what you do. Skip the acids (citrus, wines, tomatoes, etc.) unless it calls for it or you know what you’re doing. Other than that, it all comes down to temperature. Here’s my tips:

    1) always temper whatever dairy you’re doing; half and half, heavy, sour cream – temper it. Spoon some of your broth base into the cold cream separately, stir it up., then add it.
    2) Do NOT simmer it. Whatever you do to it after adding the dairy, do it over low or maybe a hair above.
    3) don’t bake it. I know this recipe calls for it, but I don’t. 

    That’s it.

  58. This recipe is definitely restaurant quality! So delicious! I used a large cast iron skillet. I also doubled the sauce recipe and put it on top of pasta as a side. Thanks for sharing!

  59. This was AMAZING!!!! I seasoned the chicken with Cajun seasoning because we like spicy and served it over garlic carrot fried rice! Yum! Your recipes never fail me!

  60. Glad i found this recipe. I love sun dried tomatoes and this recipe was amazing.

  61. I made this for dinner tonight and paired with with Angel Hair Pasta and Garlic and Parmesean bread. It was so delicious and easy to make too. I will be making this again.

  62. Saved this a while ago and was looking for something different to do with chicken thighs tonight. It was delicious. I drained most of the chicken fat off after browning and used a gravy separator after baking. Will probably not drain the fat the first time for more flavor and only skim after roasting. Will also use less salt on the chicken when browning. Will probably try it with shrimp sometime as well.

  63. Im pretty picky about what I add to our regular rotation. It really has to be outstanding. THIS is definitely getting added our our regular rotation! I did tweak a few things. I used only 5 boneless skinless thighs. 8 seemed like way too many for me, because I like a lot of sauce with my chicken, and boneless skinless was what I had on hand. I think I added a touch more cream. I was concerned about what other reviewers said about the sauce separating – I didnt know if they meant curdling, or the oil coming out, but it was also hot AF that day, so I did it all stovetop (only do-able because I didnt use bone-in thighs), and reduced the broth first, before adding the cream to be careful. I served it with gnocchi. Thank you so much! I may even double the sauce part next time because it’s SO amazing! I’ll be trying more of your recipes for sure!

  64. I was so happy with the results. My husband said in the 7 years we have been married, that this was the best meal I’ve ever made and it came out very aesthetically pleasing. I will definitely be making this again.

  65. Hello! Do I put the lid on the skillet (I used a dutch oven) when I put it in the oven? Thanks!

  66. Can this be made with chicken breast? Does the cooking time need to be adjusted?

  67. I made this with shrimp instead of chicken. Used Trader Joe’s Red Argentinian shrimp and sauteed them in just a bit of butter first for less than a minute a side, then set them aside in a bowl. Then followed the recipe for the sauce (definitely use low sodium chicken broth or I used about 1/4 of a good quality bullion cube in one cup of water). Added shrimp WITHOUT the juice from the bowl and heated through at the end. BTW, I think the sauce reduces better if you do it BEFORE you add the Parmesan cheese. Served over rice and super yummy but how you get 8 servings of the sauce from this recipe is beyond me. Four max. Also, I live on a boat so used Trader Joe’s UHT whipping cream. Delicious. 

  68. Another winner. But the star of the show was the crispy thighs, not the sauce so much. Mine turned out quite salty for some reason, think it was my chicken broth. I made double the sauce, which I didn’t end up needing so now have some sweet leftovers for some shrimp pasta later in the week. The whole thing was very good and husband was impressed. Thanks Chungah, you’re the best.

  69. Hi. I made this last night. Fantastic tasting sauce. I used a finely diced fresh red chilli (no seeds) instead of the chilli flakes and I skimmed the fat off the sauce before serving. Everyone loved it, served with Jersey Royals and Broccoli. I will make this again.
    Jim

  70. Made this for dinner tonight. I doubled the broth and cream but forgot to double the seasoning. Still came out delicious!  Because Parmesan is salty I was going to leave it out but after tasting several times I realized that the sauce really needed it.  I also had to thicken it with cornstarch.  My market doesn’t carry ‘heavy cream’; I had to use heavy whipping cream which is probably why the sauce did not thicken on its own.  Definitely a keeper!  Thanks for another great recipe!  (For Mothers Day I made your ‘Shrimp Boil’….BIG Hit with the family!)
     

  71. I only saw “sweetened” heavy cream at my grocery store. Is this the same thing or comparable?

    Thanks!
    Tatiana

  72. I made this last night and it turned out fantastic. I only had half n half and it still was so good. This is my second recipe that I have used and both will be repeated. The first one was the PF Chang lettuce wraps and I make these weekly .

  73. This is the second thing I’ve tried from this site and the second home run. I doubled everything, so we can have it again tomorrow night. I also maybe tripled the dry seasonings, just because.

    I happened to have a frozen bag of leg quarters, so cut them into thighs and legs. Excellent.

    And of course, a little Chardonnay for the chicken, a little Chardonnay for the cook ….

  74. I made this and it was very good. I do, however, have a few suggestions to make this really stand out. First, let’s reduce the fat significantly—skin the chicken first. Chicken with skin is great on the grill, but not in this recipe. I know aesthetically it looks nice to have grill marks on it—but your heart will thank you and the sauce will come out much nicer.
    Now, about the sauce. Milk/cream will break (separate) if you add an acid (tomatoes) and heat at the same time. I would suggest not using cream and substitute whole milk. Do not try to reduce the fat any further by using less than whole milk. Lower fat dairy will tend to break faster with lower fat in it. Also by adding some flour as a thickener you will protect the protein molecules from separating from the fat molecules. I stirred in about a half cup of water, with a tablespoon of flour mixed in, slowly and then simmered. Meanwhile have a, room temperature, half cup of milk ready to stir in after you remove the sauce from the burner. Slowly add this to the sauce, with the chicken removed, and whisk in well. Never add cold milk from the fridge to a hot sauce—that’s just asking for it to break. Add the chicken back in and just keep warm—not too hot. Now, your fat has been greatly reduced and the sauce will be smooth and creamy without breaking.

  75. I made this recipe last night for our 3 year anniversary dinner. I have never made a recipe like this where you sear the chicken and then put in the oven but I got out my cast iron skillet, and I will say the chicken was so tender and juicy. My hubby cleared his plate and thanked me about 4 times for dinner. I am definitely keeping this as a go to meal and making for a friend who is having a baby in 2 weeks. I also shared the recipe with a coworker who is really excited about it. This recipe is amazing!

  76. I have made this 2 times now and it turns out great never had the seperation problem some have talked about I added just a bit of the pasta water from my Penne Rigate noodles and it turns out perfect each time.

  77. I made this recipe today and everyone loved it! thank you very much!! 🙂 the cream did not separate but i was left with no sauce i think i should’ve covered the pan with some foil, will do next time!

    thanks a lot, will try more of your recipes soon and let you know how they turn out <3

  78. Delish! I used boneless, skinless chicken breasts instead of thighs and added a little spinach (chiffonade) at the end – just to let it wilt. Served over orzo, our favorite pasta.

  79. Made this tonight and it was delicious! I substituted thighs for chicken breasts and half and half cream for heavy cream.. Definitely going to make it again…Tomorrow to early? Lol

  80. Made it many times, easy & quick. Kids love it! 
    I use boneless thighs easier with kids and 
    I doubled  the ingredients for the sauce, served it over spinach pasta.
    I have also served it with coucous.
    Fantastic!

  81. Do I put the lid on the oven proof skillet before baking in oven?

  82. Cooking times may vary quite a bit depending on your chicken thighs. I must’ve got some big ones because they’ve been in the oven almost an hour and they’re still not done. Our oven cooks hot too so I raised the temperature. I’m sure the sauce is going to be well overdone by now. Not happy.

  83. This is sooo good! Especially with that sauce over rice

  84. LOVED this recipe! I see there are many comments, but didn’t see anything about coconut milk as a substitute for the heavy cream (I apologize if I missed it). I used 1/2 cup of coconut milk as a healthier/lactose free alternative and it worked great. I also added maybe a tsp of sugar to help balance any acidity of the tomatoes. Finally, I cooked the sauce separately while baking marinated chicken breasts. Everything else was executed exactly as explained and the texture and flavor was unbelievable! Thank you!!

  85. I made this and it was delicious!! I added spinach as well and it was a great addition!

  86. Made this a while back and has become one of our favorites.

  87. Love the idea of this. How would I adjust the cooking time if I used bone-in chicken breast, since I don’t like dark meat? Many thanks.

  88. Just started making this and we love it! Has anyone tried making it in a crockpot!?!

  89. This recipe is absolutely delicious! I serve on a bed of linguine pasta. I use chicken breasts instead of thighs, and I put chicken on the grill briefly before baking in the oven – just enough to produce grill marks. This accomplishes two things – it puts grill marks on the chicken which taste delicious, and it cooks the chicken just enough that once placed into the baking dish the chicken juices do not dilute the sauce. DE-LISH!!!

  90. I’ve made this many times and each time delicious! I was just wondering if feta could work in place of the parmesan cheese for a variation of this dish?

  91. A SAUCE TO DIE FOR!! THANKS ALOT! 

  92. Another quick and easy recipe that was a hit with everyone. (Even though yours looked much prettier) I served it with polenta and salad for a filling autumn supper. Thanks!

  93. I don’t often comment on recipes – but this one is exceptional! I used sun dried tomato pesto (a couple of large teaspoons) and added whole cherry tomatoes about halfway through cooking when I remembered I had some..and it turned out divine! Everyone loved it and I’m sure I will be making it many times. Thank you for putting it out there 🙂

  94. just tried this dish for my family im a vegetariam the kids liked it but we all commemted on the cream sauce how it was liquidy more them creamy. i followed the recipe to the very end. maybe sommething was left out the recipe.

  95. Beautiful flavors.  I threw in a red pepper because I wanted to get rid of it.  I served it over pasta and thought it was fantastic.  I saw someone mention new potatoes, I think that work well today.  I only noticed the separating because everyone mentioned it.  I still wouldn’t change a thing.

  96. Just made this tonight for dinner. I’m not a fan of dark meat, but made the recipe just as you described except I used fresh herbs. I think I might be a new fan of chicken thighs! This was wonderful with orzo and steamed asparagus! I plan to take the leftover chicken off the bone and eat with the remaining sauce (there was quite a bit) and pasta – either angel hair or orzo, though I think most any pasta would be scrumptious!

    Thank you for sharing your recipes.

  97. Curse you…this was damn delicious!!! And I stuffed myself. What a tasty recipe. Thank you so much!!

  98. (I am brand new to Pinterest, believe it or not)

    Unbelievably delicious! I made this dish tonight for the first time. I had almost all the ingredients already except for the cream and the cheese. Usually I am a bit nervous when making a dish for the first time but the directions were easy to follow and the smell was so delicious as I was cooking that I had no fear of failure! And, sure enough! It turned out fantastic. I’m looking forward to having left overs tomorrow.

    I paired this entree with cubed new potatoes roasted in the oven with olive oil and kosher salt. I put them on the lower rack as the chicken was cooking and after removing the chicken, I increased the temp to 495 F for 15 min. The result is crispy, salty potatoes on the outside, but soft n tender on the inside! Thanks for this delicious chicken recipe. I will make it often!

  99. This was so delicious I made it two nights in a row! My mom’s 87th birthday and game night and it was a big hit both times.

    Since I never seem to follow a recipe exactly I made a few tweaks each night. I added about 3 slices of bacon (adjust the salt if you add this), paprika, lemon juice, and some spinach. I also didn’t roast it in the oven since we’re in the heat of a muggy Florida summer and just finished it in on the stove top. Made it with pork the second night and it was just as good.

    Super delicious! Thanks for the great recipe 🙂

  100. This was AMAZING!  I started Atkins a day early just to try this recipe tonight!  I am so glad I did!   I actually added “Slim Pasta” to mine which is also zero carbs and only 9 calories. I let it thicken a bit more and it came out absolutely perfect.  A big hug and thanks for this delicious, Atkins friendly dinner!

  101. OMG this is the best!  I never post comments but the family actually arm-wrestled over second portions and husband wanted to lick the pot.  LOL  Very few modifications made:  I used pre-cooked rotisserie chicken from Costco and fried that in little olive oil (salt, pepper) to brown.  Made the sauce separately following the recipe starting with 2 TBL of butter.  Added my chicken at the end and served over penne pasta.  So Easy and sooooo damn delicious.  Thank you!  Thank you!  This is now part of our rotation and, it’s good enough for company.  

  102. Tonight is probably my 5th time making this recipe and I have a little time while it’s in the oven to leave a comment. I love this recipe! My 7 year old son always tell me this is the best chicken he has ever had. Tonight I had a couple extra chicken thighs, which is perfect, because we all eat two and I love left overs. I also made extra sauce to pour on top of pasta. My husband and I are big cooks and it’s not often I find a recipe that I feel the need to comment on and make sure everybody tries it. Thank you!!

  103. I made this last night and it was delicious! I had some issues with the sauce, too. I kept waiting for it to “slightly thicken” initially like the recipe said, and it never did. I put it in the oven anyway, and when I pulled it out, I had the same issue others have mentioned with the sauce separating. I had even drained and blotted my sun-dried tomatoes before adding them in, to try to cut down on the oil and possibly prevent this, but it still separated. So after the chicken finished cooking, I took the thighs out of the pan and added more Parmesan and less than a tablespoon of flour to the sauce, and it thickened into more of a creamy gravy, which we loved. Can’t wait to eat the leftovers later today, and we’ll definitely be adding this to our recipe collection!

  104. Mine came out an oily mess! Delicious, but not pretty like yours. What did I do wrong?

  105. made this tonight… it was great

  106. This is my  second time cooking this recipe and it just gets better and better each time.

  107. can you make this with boneless/skinless chicken thighs? What would I adjust the cooking time to?

    • Yes, absolutely. But unfortunately, without further recipe testing, I cannot advise the appropriate cooking time. As always, please use your best judgment.

  108. I just made this for dinner. WOW!!! So delicious and my fiancé ate every last morsel. I was working all weekend so I made the sauce 3 days ago and stored it and tonight browned my chicken thighs and threw in the oven with the sauce. Delish!!!

  109. Just made this for lunch this week and I love it! Will make again. I’ll be having it with some penne pasta and a salad 🙂

  110. Huge hit! My father in law did the impossible-never-done-before-thing: he gave me a compliment and told me to save the recipe. Enough said!

  111. UN BE LIEV A BLE! I want to just hug whoever it is that came up with this recipe. I followed it exactly, and couldn’t believe the taste! Oh what a unique, DIFFERENT taste! ABSOLUTELY AMAZING RECIPE, and might I add, I am a horrible cook. I mess up Mac N Cheese. but this came out AMAZING> THANK YOU!

  112. I just adore this recipe so much! It’s so versatile, and it’s one of my favorites of yours and of all time. Thank you for sharing it! 😀 [big smiley]

  113. I just made this recipe last night for the first time and it was amazing!! I wouldn’t change a thing. We put the sauce over pasta and it was delicious. I love all of your recipes!! Thanks for another great one! 

  114. Can sear the chicken and place in a slow cooker with the sauce until the chicken is cooked through

  115. I absolutely love this recipe, despite the fact that I can never get this sauce to thicken! I don’t have a cast iron skillet, could that be my problem? Regardless, absolutely delicious. 

  116. Can you suggest some sides to pair this with?

  117. Might add, I did freeze the cooked thighs individually with sauce and just now defrosted carefully
    in the microwave, starting on 50 percent microwave and then twice at regular hear,20 seconds each.
    The Chicken Thighs with skin and bone were good size 6 1/2 ounces .

  118. I studied with Madeleine Kamman who is from France,  so love this delicious Chicken with sauce!I had chicken stock and wine to use for deglazing and added capers, because they were here on the counter.
    I did lightly flour the bone in skin on thighs, so had no problem with the sauce.

    Definitely taste the sauce many times before plating!!

  119. I found that this recipe was flawed in a number of ways.

    The chicken took a long time to cook, a lot longer than the recipe called for. When the cream sauce was put in the oven, it turned more solid and curdled than creamy as it appears in the picture. When I checked the original website they adapted the recipe from, Closetcooking, I see that they recommended cooking the chicken through in the pan. This would have solved both the issues I had with this meal.

    • Also, wouldn’t recommend putting it in the oven at all.

    • Angela, the cooking time listed in recipes are simply used as an estimation, and can vary based on the oven heat as well as the size of the chicken. I have cooked this both in the pan and in the oven, and found that the texture is much more optimal when roasted. But as always, please do what is most comfortable for you.

    • I have never had any of the issues you mentioned, but I cook a lot and thought I might be able to problem solve a bit for you. I cook the chicken longer in the pan than suggested, but I like very brown crisp skin. I still leave it uncooked in the center and then roast it and it has yet to come out raw or over cooked. I haven’t heard of the cream turning into a solid, but maybe it was the Parmesan cheese. I know if you do not mix it well, it can clump up . I hope you try this recipe again. I do not know any of the creators of this recipe of this page, I just really enoy this recipe.

  120. I made this for the first time last night when I had a friend over for dinner. It was delicious! My guest absolutely LOVED it. I used chicken breasts – I grilled them on the outdoor grill briefly (just enough to get grill marks on each side). I prepped the sauce in a sauce pan and then combined the chicken and sauce in a baking dish and baked covered with foil for 30 minutes. Served over linguine pasta.

    • UPDATE: Since then I’ve made this recipe many times, and I began to feel the sauce was too runny. I now reduce the amount of chicken broth to 1/4 cup, and add a little flour to the melted butter to make a roux before adding the cream. With these changes I achieve a thicker sauce, which I prefer. I use the same measurements listed on the recipe for two large chicken breasts. I serve on linguine with whole or sliced chicken breasts. Super delicious!

  121. Quick question about when you add the garlic. Did you turn your heat down because I dumped in the garlic and it immediately turned black :/ did you take it off the heat? I did use a cast iron skillet. My sauce also turned out a little dark but that was probably from the pan. My chicken thighs took 45 minutes to cook which is why my sauce got oily from the skin. Sauce was more saucy around 30 min.

  122. Hi … I was wondering if vegetable broth is okay to use instead of the chicken broth? Thanks!

  123. Great recipe, I’ve been making this recipe for a long while now, and it’s always a hit with family and friends. Although I always use boneless skinless chicken breasts. I recently saw a very similar (if not exact) recipe on a BuzzFeed video on my Facebook page… Yep it was a recipe “inspired by Damn Delicious.” I hope everyone finds it as amazing as I do.

    Thank you!

  124. I had this pinned on pinterest for a few months, and just tried it this evening.  I read some comments before I made it, and took the advice of simmering the sauce separately on the stove while the chicken roasted.  The sauce came out perfect!  Oh, also, instead of adding more butter for the sauce,  I used some of the buttter/chicken grease from the pan before I put it in the oven.  It was quick, easy to prepare, and really delicious.  Definitely something I’ll make again!  Thank you, Chunga!

  125. I made this last night along with your shrimp and pork dumplings. They were both a huge hit. I really enjoy this website. Keep up the Great work!!

  126. Dish came out good. Not my favorite but good. I should have gone with my better judgment and drained the pan after cooking the chicken. There was so much fat, I tried skimming off what I could from the top but it was a lot !! I will definitely drain if I ever make it again.

  127. Why does the recipe say preheat oven to 400F but then it says to cook it in the oven at 175F? 

  128. I made tonight and it was delicious. Followed the recipe to the T ( I never alter a recipe the first time I make it – not fair to the chef). I did fix some tri-color pasta to serve with it – a good decision). Put pasta on plate, top with chicken and sauce. Would not change a thing. Thanks for the recipe!

  129. I have made this twice now as shown. Working on the third time at this moment with adding spinach  (like the lemon butter chicken recipe) I made a little extra sauce to put very some portabella mushroom ravioli.  Thanks for sharing this recipe. It’s a family favorite now!

  130. I want to slap someone’s Mama over this ridiculous tasting recipe. I never comment but this was worth taking the time to comment. Thank you for sharing.

  131. When baking the chicken in the oven, do you bake it covered or uncovered?

  132. Delicious!  Made according to the recipe with a little more Parmesan cheese than called for – loved it!  Will definately make again.  My sauce did not seperate.  I used my own homemade chicken broth and it has a bit of shmaltz that added additional flavor.

  133. Absolutely loved this recipe. I used half and half cream instead and a bit more sun-dried tomatoes. Added in some penne pasta and it was restaurant worthy. Thanks for the recipe

  134. The first time I made this, I followed the recipe almost exactly, but I don’t usually have heavy cream. The second time I made this, I didn’t have heavy cream so I made a thin roux with butter and flour and used milk instead of cream. I also used my instincts in terms of how much broth and milk to use. I also decided to use cream cheese instead of parmesan, and it turned out awesome.

  135. No red pepper flakes in uk ….what else can i use ????

  136. Hi! I was wondering if you have a slow cooker version of this recipe? 

  137. I have made closet kitchen recipe and was ok but not great. Then I decided to try yours. Well the trick was the butter, it was soooo good, I would even say amazing. Thank you. Glad you made it better.

  138. Just made this tonight and it was absolutely delicious!! I’ve made several of your recipes and they have all been delicious! I am subscribing to your blog!

  139. It’s going on the table as I write this. Hoping it is as good as it smells. Mine too is separated but I just mixed it up some. I doubled the sauce cause we love extra for past! Can’t wait to try it!

  140. Wonderful recipe!  I doubled the chicken, so i ended up roasting the thighs in the oven since i don’t have a big enough frying pan.  Then I served it all over fettucini.  Yummmmm!  Only thing ill change next time is to puree the sauce since the diced sun dried tomatoes were yummy chunks & I’d have liked it more homogenous.  Thanks for another amazing recipe!

  141. Absolutely delicious- I did not have crusty bread to mop up all the sauce ( only complaint from my guests )   !!! I have not been able to find red pepper flakes anywhere , I used sliced red pepper. I had it with pasta and wonder if I’d like it with something else , any suggestions ? 

    • Hi, not sure where you might grocery shop but red pepper flakes are usually in the condiments aisle. I always manage to find some at Walmart 🙂 

  142. Based on the comments/recommendations I read, I tried making this separating the chicken from the creamy sauce. I fried the chicken seasoned with salt and pepper, and made the sauce separately. I skipped the part where I have to bake it. While the sauce was a big hit, my kids said the chicken didn’t really taste like anything. Any recommendations? I plan to bring this on our Christmas gathering next week.

    • Dee, I do not recommend serving the chicken by itself as the flavors of the chicken are created to be beautifully complemented by the cream sauce.

  143. I am going to make this over pasta. Should I make extra sauce for that? or is there enough with this recipe? Thanks!

  144. I love this recipe but would like to make a lower fat version.  Do you think it would work with low fat or non fat milk.  Please tell me what you think or what you would advise to use instead of heavy cream.  Possibly low fat sour cream.  I need help.  Thanks so much.  Can’t wait to try this tonight

  145. I doubled the sauce and served over fettuccine noodles. Delicious!! My family’s new favourite.

  146. I plan on making this this weekend.  Based on the comments I am going to double the  sauce ingredients but not the butter to maybe cut down on the separation issue.  If the sauce is not thick emough  (I’m serving with pasta), would you suggest arrowroot over cornstarch?  Also how much would you use of either?  Thanks!

    • Unfortunately, I have never used arrowroot before so I cannot answer with certainty. But you can certainly add cornstarch as needed until the desired consistency is reached.

  147. Can I transfer to a casserole dish so I can double this recipe? Would the time be the same?

  148. This looked so delicious I just had to try and make it for my family.  However, there are a few food allergies and a newborn whose stomach is not enjoying dairy…. So incase anybody else is in a similar boat-try substituting cashew cream for the heavy cream.   I found I needed to add some extra seasoning salt without the cheese and I also put in a bit of white wine… If I can’t have cheese at least I can sneak in a bit of wine!  It was delicious! 

  149. I love this chicken recipe soon much!! I actually mentioned it in one of my blog post. Here it is if you want to check it ou http://www.katikate.com/what-i-eat-in-a-day/ 🙂

  150. Made the Chicken with Sun-Dried Tomato Cream Sauce last week for my husband and me, and it was amazing! Loved every bite of it. We like a lot of sauce, so my only change was to halve the amount of chicken for the full amount of sauce. Served with a wild rice/quinoa blend so it soaked up all the great sauce. Yummmmy, thanks for sharing this delicious recipe. I will be making again soon.

  151. I made this dish the other night, and while it was delicious I had the same issue with separation – and that ‘s fine. But I found the sauce wouldn’t thicken. I had to use regular cream as I could not locate heavy cream – and I went to several stores. Is there anyway to thicken the sauce without losing any flavour? Please advise. Thank you.

    • If you prefer a more thicker consistency, you can always try adding a little bit of cornstarch until the desired consistency is reached.

  152. I have made this recipe, as written, 3 times. The reason for that is that the recipe is perfect. Tx so much for sharing this with us. I have tried MANY of your recipes and they are amazing! Thank you!

  153. I’ve made this recipe quite a few times now and there are a few suggested edits I would make. The flavors are lovely, but a few minor tweaks to the steps would make this outstanding!

    – The amount of butter called for far exceeds what is necessary. Reducing this may cut down on the separation a number of readers are experiencing. Also, to this end, typically after browning thighs, a significant amount of fat runs off this cut. I would suggest adding a step to pour this excess off prior to adding butter to the pan to cook the garlic etc.
    – Also, 2-3 minutes a side is an underestimate of the time needed to develop color on the thighs or a fond in the pan. I’d suggest 5 minutes a side at a minimum.
    – Speaking of fond, the way this is worded, it doesn’t seem there is an effort made to deglaze the pan with the broth prior to adding the remaining ingredients. A seasoned cook would know to do so prior to adding the cream or other ingredients. But if added all at once, this could again contribute to the separation effect and may confuse the less experienced.
    -For my own personal tastes, I’ve subbed in a 1/4c of dry white wine for 1/4c of the chicken broth. This adds a nice tangy undertone which highlights the sundried tomatoes. But that’s just my preference! (If you do this, make sure the wine has cooked off before adding the cream, or it will curdle!)
    -Do not bring the sauce to a boil after the cream has been added. This will also contribute to separation. Boiling cream = breaking. The sauce should instead be brought to a simmer before being placed in the oven.
    -I’d also suggest cooking with a lid on for all but the last 10 minutes in the oven. Without the lid, the sauce evaporates almost entirely. With it on the entire time, the sauce doesn’t thicken.

  154. Get rid of the heavy cream and use fat free half and half. This will still give you that thick creamy sauce without that fat. If you are scared it won’t be thick (it will) whisk a little bit of flour or corn starch into the half and half before you add to the pan.

  155. Had this tonight.  Fantastic!  Used skinless, boneless thighs.  Super easy and quick!

    I found your site a couple weeks ago.  Have already sampled several recipes.  What I’ve tried has been great.  Keep up the great work.  So glad I found your site.

  156. Hi wanting to know if u can use chicken stock instead of the chicken broth trying to find chicken broth in a can and can not seem  to locate any. 

  157. This chicken is SO GOOD! I’m coming back here to your recipe to make it for the second time. It’s a wonderful low carb meal that doesn’t leave us feeling like we’re missing out on carbs. My kids and husband love it too. I added steamed broccoli florets and cooked them with the whole dish. Thank you for this great recipe! I agree that a small portion goes a long way.

  158. My family loved this, were mostly a beef family, but this was just scrumptious. My husband was licking the pan after it was finished, the sauce is amazing!

  159. The first time I made this recipe the sauce separated….but was still yummy! So this time I browned the thighs and put them in a baking dish to finish in the oven. I made the sauce in the browning pan and when the thighs were almost completely done I put them in the hot sauce and finished them in the oven. No separation and they were awesome!

  160. do we out the sauce into the oven as well or just the chicken?

  161. This was AMAZING!! I also doubled the sauce. I used boneless skinless tenderloins, added portabella mushrooms and added garlic knots. I got 2 marriage proposals at work (fake of course) because of this reciept!!!

  162. Just wondering where the yellow / golden color of the sauce comes from? Is there a certain ingredient that achieves this?

  163. This recipe is amazing, everyone in my family loves it! The only thing I did different was double the sauce portion of the recipe and served it over angel hair pasta, because the sauce is AMAZING!

  164. This is a yummy recipe. I make a side of pasta and put the extra sauce on top. I always modify recipes but this one didn’t need it. Was delicious. Great to impress company!!

  165. Hi. this recipe looks delcious. What I am wondering about, I have a bunch of sun dried tomtaotes that are dried not packed in oil. Can I use them for your recipe? Do I need to rehydrate & oil them ? Thanks!

  166. hi! i just wanted to know what you usually serve this with? I was thinking pasta maybe? any suggestions?

  167. this looks it would be delish over schnitzel w egg noodles!!! making tomorrow!

  168. I need advice. My sauce actually wasn’t that good. It wasn’t very rich, as I expected, and most of the flavor I got out of it seemed to be from the red pepper flakes.

    Here’s what I did, please tell me what I did wrong:
    After searing the chicken, I put another tablespoon of butter, red pepper flakes, and the garlic in the pan as directed (on medium-high heat), and within seconds everything was burned so I threw it out and started the sauce in a new pan. Was I wrong in doing that? Is the garlic supposed to be toasted? Instead of cooking the sauce and the chicken in an oven-safe skillet, I cooked the sauce in a regular skillet then for the oven I put the sauce into a corningware dish and then put the chicken in….is there something different with cooking in an oven safe skillet that would lead to a change in flavor? My sauce never really seemed to thicken, either. I used heavy whipping cream instead of heavy cream because that was what my grocery store had. I used reduced sodium broth, but not unsalted butter. The recipe sounded so good and I was so disappointed in my result! Help!

    • Yes, the chicken juices with the butter, red pepper flakes and garlic bring in a ton of flavor. If it burned within seconds, then your heat source may have been set too high. I also recommend using an oven-safe skillet so that none of the flavors/juices are lost during the transfer.

  169. I LOVE ALL OF YOUR RECIPES, YOU ARE GOOD! THANK YOU, AND KEEP UP THE GOOD WORK

  170. Thanks for sharing the recipes. Just made for tonight dinner the sauce truly amazing!!!

  171. I made this for dinner tonight and it was fantastic! I paired it with roasted asparagus, French bread, and a sangria wine. I also added fettucini as a filler to put the extra sauce over.

    I wish I could post a picture, it looked gorgeous<3

  172. Can you use chicken breast instead of thighs?

  173. This was delicious!
    However, the skin stuck to the pan and came off of the chicken so I had to scrape all that chicken skin off the pan and disguard it. I ended up taking off whatever skin was left on the chicken too. =(
    Other than that? Delish! =)

  174. Love the recipes, but can I freeze any of the one pot meals

    • I will provide instructions and tips on dishes that I have frozen myself but unfortunately, I do not freeze all of my recipes so I cannot always answer this question. Please use your best judgment for freezing and reheating.

  175. Hi, I made this recipe and it is indeed absolutely DELICIOUS! I felt the sauce would also work with shrimp. I live in Portugal and we get these gorgeous large prawns…so I bought a kilo of large raw frozen ones, thawed and peeled them, sauteed them lightly and quickly in the butter, then followed the rest of the recipe. I cooked them in the oven a slightly shorter time (about 25 minutes) They were great! I also think the sauce would work with several varieties of white fish, so am going to try it that way next time! Thank you Chungah, great recipe!

  176. This recipe is TO DIE FOR! I usually have to tinker with seasoning in recipes because they’re not flavorful enough but this is amazing all on its own.

    I only made a few changes: I used boneless, skinless breasts and adjusted baking temp and time to 15 mins at 350 degrees. I used fresh herbs instead of dried, and I doubled the sauce to have with pasta (highly recommend!!). To do this, once the chicken is done baking in the sauce, remove it and the chunks of sun-dried tomatoes. Heat sauce in skillet over medium heat and whisk in about 1 tbsp of flour and bring to a simmer to reduce.

  177. Delicious dish!!! My entire family enjoyed it VERY much, and that includes our 4 year old son! Thanks for sharing!

  178. How do I know if my skillets Are oven proof? What can I do if they are not? Could I just switch over to Pyrex?

    • It should be listed on the packaging as one of the features of the skillet. But if you are unsure, you can certainly transfer the chicken to a baking dish instead.

  179. Do you keep this covered in the oven or uncovereduncovererd

  180. Made this for the first time last night. Sooo delicious. I think its going to be a new favourite. Served with steamed broccolini & some crispy potatoes. YUM!

  181. I made this recipe using chicken breasts. The breast were thick so I sliced them thinner. My house smelled amazing while it was cooking. I felt like I was serving a gourmet meal. I served the leftovers the next night over pasta. I froze a few pieces because I am curious to find out if this would be a good freezer meal.

  182. Made this for dinner tonight and it was delicious, however I had to put in some extra effort bc I didn’t have any heavy cream on hand and I was only cooking for 2 so I cut it down to 4 thighs. Lesson learned: do not use the milk and butter sub for heavy cream when cooking. My dish came out super greasy/oily. I had to add a few Tbsp of flour and some additional milk/water until I got the proper “saucy” consistency. Next time, I’ll be more prepared and have the heavy cream on hand.

  183. I made this last night and the flavor of the crispy chicken was fantastic, but I had an issue with the cream sauce in that it completely broke up into a mix of oll/grease and a pasty “cream suspension”. Again, the chicken itself was still terrific, but any ideas about where I may have gone wrong with the sauce? I’m sure the error was all mine as no one else has posted having the same problem…
    Thanks again for a great recipe!

    • There could be many factors at play here but I worry that your heat source may have been set too high when the cream was added.

  184. In the oven right now. Smells great. I only used 4 thighs, because there are only 2 of us, but made all the sauce in order to have leftovers for a pasta side. My question to you is, what size pan do you have in order to accommodate 8 thighs? I would need a much bigger pan if I made all 8. I would like to get a large pan for when I have guests and make the whole recipe. Also, what brand do you recommend for the stovetop to oven?

    Thank you!

  185. My daughter and I made this last night, using a cast iron skillet. It was to die for. The only thing in the instruction was that I would have preferred it mention to pour off the excess grease from the chicken. We did, but for someone who doesn’t know their around the kitchen would not. Other than that. It was very good. Enjoy!!!!

  186. Making this for dinner tonight – but quick question! Do you cover during oven cooking portion of recipe? Thanks!

  187. If you add mushrooms and spinach and put it over pasta it is amazing. I’ve made it several times and I love it.

  188. We had this recipe last weekend at our annual Girls’ Weekend near Napa, and it was fantastic! Our Friend, Iris, served it over delicious Polenta, and you seriously wanted to bathe in the sauce!

  189. Made this tonight & it is truly amazing!! However I don’t like using heavy cream/ most dairy products…. So I used almond milk and thickened it with cornstarch. Also I made homemade sundried tomatoes & all together this is truly a fantastic meal!!!!

  190. I made this recipe the other day I put extra heavy cream. OMG HEAVEN

  191. I just finished making this dish and it turned out delicious, but I made the same error as a previous comment of curdling my cream. My pan was way too hot and burnt my garlic right away. The sauce still tastes good, but is way too oily and not thick at all (a result of my curdled cream) – it might be a good suggestion for others to drain the chicken grease off before adding the other ingredients. I also think I’ll either let the skillet cool or use another pre-heated one next time. These were my mistakes, though – thanks for the recipe!

  192. I made this last night using skinless breasts. After baking I removed the chicken to a plate and added a little Wondra to thicken the sauce a little bit. I served the chicken with a side of seared brussel sprouts and drizzled the sauce over the chicken. You were right about this recipe. It tastes decadent and yet eating just one thigh I didn’t feel guilty. I can’t wait to explore more of your recipes. Great job!

  193. Suppose we wanted to make this dish with chicken breasts opposed to thighs….does this change how you prepare the dish? Any suggestions?

  194. Tried this recipe tonite and all i have to say is “DELICIOUS!”. I will be making this again in the near future. Fyi…..i used an iron skillet to cook it and it came out amazing! Thanks for sharing!

  195. Thanks so much for sharing this recipe! It was amazing! The sauce is so addictive.

  196. If I substitute It for skinless chicken breast how many should I use do u think for your recipe? I was thinking 4, also should I still sear both sides? Going to make this tonight

    • 4 chicken breasts should be fine, but it also depends on the size of the chicken breasts as well. I’d say 2 pounds is a little bit more accurate. As for the sear, that’s really up to you!

  197. Made this about a month ago. The flavor was delicious! It did yield more grease after searing the chicken, so next time I will pour more of that out to ensure sauce is creamier, but I enjoyed making the dish and looking at your wonderful photos! What kind of camera do you use? Thanks!

  198. I loved the taste of this but my sauce definitely curdled and was a bit too greasy. I think it was because I used a Le Creuset pan to put a good brown sear on the thighs and those pans get really hot. When the searing was over, there was no way I could put the garlic in because it would have burned, so I deglazed with the chicken stock first, omitting the extra butter due to ample chicken fat. Then, adding the cold heavy cream and putting the hot pan into a preheated oven at 400 degrees was probably too much. Might try a different pan next time with a lower oven temp. I did serve this with your zucchini parmesan sticks which I will be making over and over! Thanks for the recipes

    • What a bummer! It’s really best to keep the heat at a medium consistency and to drain the sun-dried tomatoes completely to cut back on the grease. I hope you get to try it again with better results!

  199. instead of using heavy cream, could you use evaporated milk?

    • You can certainly try substituting evaporated milk but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.

  200. Searched high and low for heavy cream. Could not find it anywhere in the store. Is there a special place in the grocery store for it? Thanks!

  201. Girl you rock the recipes. Another great one.

  202. I made this last night using two boneless skinless chicken breasts. I did not pound them out, and they were normal in thickness for breasts. I cooked them at 350* for 36 minutes, and they were perfect. Damn delicious indeed!

  203. Am in the UK and love your recipes! Made this for me and my boyfriend last week and we both loved it, mentioned it to my stepdad who was cooking a chicken in tarragon sauce for a six person dinner party that night, showed him your blog and he immediately changed his mind, went shopping for the ingredients and cooked this! He said everyone ate every single scrap and he was licking the sauce out of the pan the next day! Resounding success, will be trying the pasta version tonight! Xx

  204. I copied this from Pop Sugar. I notice a lot of posters were wondering about the differences in heavy creams: Hope this is helpful:

    “To those of you who’ve been forced to choose between heavy and whipping cream at the supermarket, you’ve probably pondered it yourself: isn’t all cream more or less the same thing?

    Not exactly. There are differences in milk-fat content. All cream contains at least 18 percent milk fat: “whipping cream” is made up of 30 percent, while cartons labeled “heavy cream” or “heavy whipping cream” must contain 36 percent or more. Whipping cream, heavy cream, or heavy whipping cream all work for recipes that incorporate whisked air, but don’t reach for that half-and-half; at 10.5 to 18 percent milk fat, it simply won’t cut it. The more fat content a cream contains, the more stable it’s likely to be in a whipped state.”

  205. I made this dish for “special” company the other night. I was keen to try the sundried tomato sauce. Love that stuff! I totally prepped all the ingredients in little bowls beforehand so that I could make a smooth, ballerina-like transition from stove to oven to table.

    I’m laughing! First of all, I don’t have an ovenproof skillet so I borrowed a 12″ stainless skillet. I always bake my chicken in a 9 x 13″ pyrex or on a tray in the counter oven so I had no experience with the “searing of the thighs” part. I soon had butterfat spattered from one end of my gas range to the other – even though the flame was set as directed – then the smoke alarm went off and I had to run for a step ladder to get high enough to wave my tea towel at the fire monitor and put a stop to the racket. The guests were all somewhat bug-eyed – no doubt becoming anxious about the impending meal.

    Undaunted – I pressed on, following your instructions to a “t” and eventually served a picture of perfection. Everyone enjoyed the dish. The evening was delightful and I didn’t burn the house down.

    Looking forward to making more of your delightful looking dishes..

  206. I’ve made this twice now – delicious! But I think I might be doing something wrong: the sauce is never creamy after the oven cook; it’s oily and kind of burnt/crispy around the edge of the pan. Any advice?

  207. If I use bone in skin on chicken breasts will the cooking time differ ? What about boneless?

    • Yes, cooking time will vary for either option depending on the size of the chicken breasts. Please use your best judgment to ensure that the chicken is completely cooked through, reaching an internal temperature of 175 degrees F.

  208. I am in Australia and have a couple of questions. Can chicken stock be used instead of the chicken broth? Also we have thickened cream, is that the same as heavy cream?

  209. Made this last week and it was heavenly! Even my usually pick 13 year-old son loved it. This one is definitely a keeper!

  210. So far have made this dish twice! The second time we made it over a small portion of ditani pasta, and it was amazing! Great recipes, we constantly cook from your site!

  211. Looks really good. Have you ever made with leg qaurters?

  212. Thank you so much. Just made this tonight for my hubby and 3 children. It was a huge hit and very easy to make. Loved it so much.

  213. Lid on, lid off in oven?

  214. I am looking forward to trying this recipe ASAP but my oven is broken. Would it work if I cooked it covered on the stovetop over low heat instead of transferring to the oven?

    • You can certainly try making this without the use of an oven but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Cooking this on the stovetop may also result in a mediocre outcome but if you really feel the need to make this without an oven, please use your best judgment.

  215. This looks amazing and I would love to make it, but what can I use as a cream substitute? I think someone has mention fat free Greek yoghurt? Could I use coconut cream maybe? Let me know if anyone has tried this, thanks!

    • You can certainly try substituting Greek yogurt or coconut cream but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome, but if substitutions must be made, please use your best judgment.

    • Coconut cream! I was thinking the exact same thing! This would be wonderful with coconut cream! Give a little Thai taste without the curry seasoning! I’m going to try this myself!

  216. Thanks for posting this recipe. It was DeLiCiOuS!
    Next time I make it I will double the cream sauce since the oven reduces it a lot more.
    I used 3 chicken breasts for 3 people and we could have used a bit more cream sauce.
    It was served with rice and peas. Will make again and |I would serve this at a dinner party 😉

  217. i don’t have any sundried tomatoes or roasted red peppers, just regular red pepper and regular fresh tomatoes… do i really need to have them? this looks so good and i really want to make it! just dont have the tomatoes

    • Yes, Michelle, it is best to use all of the ingredients that are listed in the recipe to obtain the best results possible. Also, the oil from the sun dried tomatoes are crucial (if not the main star) in this dish.

  218. Made this last night! SO good! And super easy to make. My husband and 1.5yo loved it too!

  219. I just made this tonight…did not have heavy cream, so I used half and half instead. It was INSANE. Thank you for sharing! I’ll definitely be making this again! 🙂

  220. I could only find thighs without the skin at the store. Will I need to add anything to bring out the flavors since there wont be any fat from the skin? Serving it with baked sweet potatoes, parmesan
    baked zucchini sticks and spinach salad.

    • You should be able to keep the recipe as is – although I really hope you get to try this with skin-on thighs – it truly is the best part!

  221. Is this a meal you can make ahead and then just heat in oven when ready to eat?

  222. YUM! Thanks so much for sharing this recipe! Made this last night with chicken breasts cause that’s what I always have on hand… Also switched out the tomatoes with roasted red peppers like another person suggested cause I have picker eaters and it was sooo good! Might even try with the peppers processed instead of just chopped up, I bet that would be amazing! I served it on a bed of white rice and everyone licked their plates clean!!

  223. Had this for Sunday lunch today and it was superb! All ages loved it too, 11 to 49 :)))
    So rich in flavor. I used skinless thighs (by mistake), so it didn’t brown up as nicely as yours, but none the less it was the most tender chicken I’ve had. And the sun dried tomatoes were spot on! thank you 🙂

  224. Delicious!
    I subbed in plain fat free Greek yogurt to make it a little less ‘decadent’ and it was great 🙂
    Thanks!

  225. I made this for dinner last night and it was a hit! I got a lot of oohs and aahs. I made the mistake of buying heavy whipping cream and almost scratched the whole thing because of it, but went ahead and used it anyway. It was delicious! From what I found, heavy cream and heavy whipping cream are a lot alike with a difference of fat content of 6% and that’s it. So if you accidentally bought heavy whipping cream, use it anyway! Next time I will use heavy cream and see if I can tell a difference. I made homemade mashed potatoes and drizzled the sauce over it and had a fresh steamed veggie to go along with it. Yummy! Will definitely make again.

  226. I have been to two grocery stores and can not find heavy cream, only heavy whipping cream. Please help

  227. This is so so good. I made it a few weeks ago and we absolutely loved it, so I made it again tonight as our special Valentines Day dinner. I served it with sweet potatoes (his favorite) and a side salad. Making this dish makes me feel like we are eating a meal at a fine restaurant! Thank you for sharing the delicious recipe!

  228. Hi. Have stumbled across your website whilst googling for good recipes and can’t wait to try some of your recipes especially this one. However I live in the UK and some of the terminology doesn’t translate. Do you know what heavy cream would be here in England Single, Double or Whipping. Thank you so much.

  229. Dear lord, it was damn delicious! I couldn’t help myself to drink all the sauce. I have been struggling to find a good recipe for chicken.
    Where have you been damndelicious??

  230. I did everything according to the recipe. The dish is amazing but….the sauce didn’t thicken at all. What did I do wrong?!

    • Unfortunately it is very difficult for me to answer what went wrong as I was not in the kitchen with you. Many factors can be at play here – perhaps the chicken you used had more fat than the norm or the sun dried tomatoes were not completely drained. But all in all, I’m glad you enjoyed the dish!

  231. I made this tonight and it was delicious! I don’t consider myself a very good cook but it turned out great, even when I used salted butter and chicken tenderloins b/c it’s all that I had on hand. I served it over angel hair pasta and would absolutely make this again. Thank you for this recipe.

  232. I was wondering if when putting the garlic and red pepper in am I to put it in the grease of the chicken I just fries or drain the grease?

  233. Made this a couple of nights ago. My husband and I absolutely loved it! Served over rice and was perfect. Did do as someone suggested and thickened the sauce at the end. Great recipe.

  234. Hi this sounds so good. I was thinking of trying this receipe in crock pot but with chicken breast. What do you think?

  235. OMG!!! I only had skinless boneless thighs, but everything else was exact! This was AMAZING!!! Whole family LOVED it! Next time I am going to serve it over pasta. Thank you for an amazing recipe!

  236. If I use boneless skinless chickeN breast, do I still have to sear it in the pan or do I put it straight in the oven raw with the sauce? Making this recipe for about 20 people for a Valentine’s dinner.

  237. I really wish I could edit my post! I just reread it and some of it doesn’t make much sense :/ I’m a bit tired. The part about the oil is that there was a very thick oily layer on top of the creamier mixture, and the creamy mixture wasn’t very thick. I don’t know if it makes a difference, but I also switched it from a pan to a casserole dish as I do not own an oven safe pan like you used. Perhaps the oils and whatnot would go together better if it all stayed in the same dish together? I still think it is an easy fix with cornstarch, I just never use it so I didn’t have it on hand. I will next time though!

    • I can’t help but wonder if the transfer to the baking dish caused some sort of mixture that shouldn’t really happen!

  238. Made this tonight. the flavor was great, but the sauce changed from stove top to oven. On the stove top was identical to picture. By the time it came out of th oven it was darker, cream base was gone and had a butter/oil layer on top. Did you really put the cream sauce in th oven?

    • Yes, I did. I’m not sure what went wrong on your end but my pictures don’t have any kind of hidden agenda here. The photography here matches exactly what was done as written in the recipe. But thanks for checking!

  239. I plan to make this recipe for Valentines dinner party. What would you suggest i serve as veggie side? I plan to servie it over quinoa. thank you.

  240. Do you use shredded Parmesan cheese or the gated kind from a jar?

  241. Wow so wanna try this but I want to use Chicken breast instead. How would you modify the recipe times to accommodate?

  242. I’d love to try this recipe! Just wondering what size pan you used? I made the garlic and brown sugar chicken thighs a few weeks ago and sadly underestimated the size needed to fit everything in there. I ended up transferring them to a casserole dish to bake so it wasn’t a huge deal but I need to get my stainless steel saucepans out of storage for all these delicious skillet recipes and I only want to get out the sizes that I need (we’re in our house short term and have limited space at the moment).

  243. Made this for my family and EVERYONE loved it. Super good!!

  244. This looks amazing!!!!
    Do you think it could be done in a crockpot??

  245. Thanks for your recipe it was amazing very good !!!!! I love all your recipe’s

  246. I made this recipe the other night and it was delicious. My family says its a keeper. I served it over rice and spooned some of the sauce over the rice. I used regular grated cheese because I didnt have bulk cheese. Worked our fine. Thanks~

  247. I made this dish the other night and it was fabulous. My family says its a keeper. I served it with rice and spooned some of the sauce over the rice. Fabulous. I used grated parmesan cheese since I didnt have bulk cheese.thanks!

  248. I plan on making this tonight. Is the fresh basil a garnish or does it need to go in the pan the same time as the dried basil?

  249. OMG, SOOOOOO GOOD!!!

  250. Thanks for creating that wonderful recipe. I made a batch yesterday and it was even better the next day. Served over penne pasta and green beans on the side.

  251. Do you think I could use some sun-dried tomato pesto instead of the sun-dried tomatoes? Grocery store was out of sun-dried tomatoes.

    • Unfortunately, as someone who has not tried sun-dried tomato pesto before, I cannot answer with certainty if this will work. It is always best to use the ingredients listed in the recipe to obtain the best results possibles.

  252. I made this with boneless chicken breasts since that is what I had on hand. The sauce was delicious! It was so simple to make. This recipe is a keeper!

  253. This is the second recipe I make! I made the squash soup and this unbelievable chicken recipe for dinner last night with a side of white rice. Boy was my husband surprised! He absolutely loved this chicken eating two pieces. The sauce is soo good, there was nothing left. And I mean nothing they scraped the dish clean! With the side of rice you got to eat the sauce and chicken with it which was just fabulous! I usually don’t review but i had a win win with my first two recipes from this site! All I can say, if your thinking about it Don’t, just do it! You will be so Surprised! Excited to try other interesting flavors! 🙂

  254. Used sundried tomato paste instead of sundried tomato. The sundried tomato paste had pieces of sundried tomatoes in it, it gave it an even better flavor than just the sundried tomatoes alone paired it with fettuccine pasta very yummy! 🙂

  255. This is the second meal I’ve gotten from here in two days and they were both fantastic! I usually never review, so just wanted to say thank you. And to those people debating on whether or not to make this–make it!!!

  256. I just made this for dinner and it was amazing! I used boneless chicken breasts and added a little flour to the sauce to thicken it up, I didn’t have cornstarch and it was perfect. Thank you!

  257. I tried your Chicken sun dried tomato cream sauce the other night and just wanted to let know it was Awesome!!!

  258. this looks amazing and I can’t wait to try it! do you think it would freeze well? I’m looking for some recipes that we can freeze away in advance of baby #2’s arrival. thanks!

    • Congrats on baby #2! But unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  259. Made this for dinner tonight and it was a big hit! Thanks!

  260. Two words…..easy and delicious! Thank you. I didn’t have chicken thighs in the freezer, so I used boneless chicken breasts. Cut them each in half and all worked out fine. Everyone loved them!!!

  261. Thank you so much for this great recipe. I made this last night for dinner and it was a hit! The only thing was that it didn’t come out creamy but more oily. Do you know what may have caused this? Did I leave it in the oven too long perhaps?

    Thank you!

    • The sun dried tomatoes in oil may have caused this. It is best to drain them completely, but if you really want to cut down on the oil, you can rinse them off, although the oil from the sun dried tomatoes brings in tremendous flavor to this dish.

  262. Thanks for posting this. My kids love anything that has sun dried tomatoes and cream. I have been making a lot of pasta with those ingredients and this recipe would be a great addition.

  263. This looks delish and I can’t believe it’s only 277 calories! I Must try 😀

  264. Wow, really yummy! Made it with chicken breasts and deglazed with white wine.

  265. i tried this recipe tonight and my whole family gave it a 5 star rating. Tender, juicy, delicious. Thank you so much for sharing all your amazing recipes. I can’t wait to try another recipe!!

  266. Hi,
    I really want to make this tonight, but we are vegetarians. Has anyone tried this with tofu? If so, how did it turn out?

    • Just an update. I made this last night, substituting tofu for the chicken, and almond milk for the heavy cream and it was delicious! Because I used almond milk it wasn’t as creamy as yours was, but still very good and probably a bit lower in calories. I will definitely be making this one again soon. Thanks for the recipe!

  267. i would like to use boneless skinless thighs What should I do differently?

  268. Make this for dinner tonight and family is raving about it. Used chicken breast. It is a winner!

  269. I have made this dish twice so far. My husband loved it so much the first time, I just had to make it again. The sauce is “to die for”. I am thinking what else I could serve it over. I am going to try it with boneless chicken breast next time. This recipe is definitely a keeper! Thank you so much for sharing! Joy – Bayville, NJ

  270. Thank you for the sharing the recipe! I made this for my family and they really liked it. My daughter, who’s 4, “told me its really good” and she can be picky. I used chicken breast and paired it with orzo. Delicious! Thanks again!

  271. I was wondering if you can continue cooking this in the stove top instead of transferring the pan to the oven?

  272. Hi this dish looks amazing, one question though, how would I alter the cooking times if I want to try this dish with chicken breasts? Thanks in advance!

  273. Creamy and scrumptious and a good use of thigh meat to boot!

  274. Do you have any substitution suggestions for the heavy cream? It’s not something I keep in the house. A friend mentioned plain greek yogurt as an option??