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.
Did you make this recipe?
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Just wondering where the yellow / golden color of the sauce comes from? Is there a certain ingredient that achieves this?
Louis, the yellow/golden color comes from the oil of the sun-dried tomatoes.
How? When the recipe calls for the oil to be drained. I too did not end up with a very yellow/golden sauce.
The tomatoes still have some excess oil even after it is drained.
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!
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!!
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!
It is best to use sun dried tomatoes that are packed in oil – this becomes a key ingredient for the cream sauce.
hi! i just wanted to know what you usually serve this with? I was thinking pasta maybe? any suggestions?
Kayla, here is a list of all my side dishes – the slow cooker garlic parmesan potatoes are a favorite of mine! 🙂
this looks it would be delish over schnitzel w egg noodles!!! making tomorrow!
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.
I LOVE ALL OF YOUR RECIPES, YOU ARE GOOD! THANK YOU, AND KEEP UP THE GOOD WORK
Thanks for sharing the recipes. Just made for tonight dinner the sauce truly amazing!!!
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
Can you use chicken breast instead of thighs?
Yes, absolutely, although cooking time may need to be adjusted.
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! =)
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.
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!
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.
Delicious dish!!! My entire family enjoyed it VERY much, and that includes our 4 year old son! Thanks for sharing!
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.
Do you keep this covered in the oven or uncovereduncovererd
Nope, no lid is needed here. Recipes typically specify when the pan needs to be covered.
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!
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.