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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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!!
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 🙂
Delicious!
I subbed in plain fat free Greek yogurt to make it a little less ‘decadent’ and it was great 🙂
Thanks!
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.
I have been to two grocery stores and can not find heavy cream, only heavy whipping cream. Please help
If heavy cream cannot be found, heavy whipping cream would be the best substitute in this case.
See my review of this recipe. Heavy whipping cream will work just fine.
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!
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.
It seems like double cream may be the closest thing.
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??
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!
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.
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?
You can drain the grease if you prefer but I can’t imagine there being much with just an initial sear.
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.
Hi this sounds so good. I was thinking of trying this receipe in crock pot but with chicken breast. What do you think?
That sounds like a great idea but without further recipe testing, I cannot say for certain how this will turn out.
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!
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.
The sear is optional at this point so it’s really up to you!
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!
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!
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.
This dish would go great with these roasted veggies and/or garlic parmesan roasted potatoes.
Do you use shredded Parmesan cheese or the gated kind from a jar?
Jennifer, I used freshly grated Parmesan.
Wow so wanna try this but I want to use Chicken breast instead. How would you modify the recipe times to accommodate?
You may have to adjust cooking time as needed depending on the thickness of the chicken.