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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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).
Mei, I used a 3-qt saute pan.
Made this for my family and EVERYONE loved it. Super good!!
This looks amazing!!!!
Do you think it could be done in a crockpot??
Unfortunately, it is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.
Thanks for your recipe it was amazing very good !!!!! I love all your recipe’s
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~
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!
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?
The fresh basil is simply used as a garnish.
OMG, SOOOOOO GOOD!!!
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.
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.
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!
how long did you cook it for?
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! 🙂
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! 🙂
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!!!
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!
I tried your Chicken sun dried tomato cream sauce the other night and just wanted to let know it was Awesome!!!
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.
Made this for dinner tonight and it was a big hit! Thanks!
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!!!
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.