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!
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
- ¼ teaspoon red pepper flakes, or more, to taste
- 1 cup chicken broth
- ½ cup heavy cream
- ⅓ cup julienned sun dried tomatoes in olive oil, drained
- ¼ cup freshly grated Parmesan
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ cup basil leaves, chiffonade
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.
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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.
I am going to make this over pasta. Should I make extra sauce for that? or is there enough with this recipe? Thanks!
Nevermind..just saw the post above me! 😉
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
Half and half would be a great substitute.
I doubled the sauce and served over fettuccine noodles. Delicious!! My family’s new favourite.
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.
Would you suggest not doubling the butter if I do double the sauce or should I also double the butter?
Thanks!
I recommend doubling all ingredients, but as always, please use your best judgment to suit your preferences.
Can I transfer to a casserole dish so I can double this recipe? Would the time be the same?
Yes, absolutely. Timing will have to be adjusted as needed.
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!
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/ 🙂
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.
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.
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!
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.
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.
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.
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.
Yes!
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.
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!
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!
do we out the sauce into the oven as well or just the chicken?
Both the chicken and the sauce should be placed in the oven.
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!!!