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 made this last night and there were NO leftovers (much to my dismay). FANTASTIC recipe! Thank you for sharing.
Hi, I made this dish tonight and overall it was really good, just one quick question. After searing the thighs in the butter I found that there was quite a bit of fat left in the pan from the chicken & butter combined. Do you just leave this fat in the pan prior to adding the last bit of butter, garlic & red pepper flakes? or do you wipe the fat out of the pan before adding the butter, garlic & red pepper flakes?
Thanks!!
Dianne
I personally don’t mind the fat – I actually think it lends off some amazing flavors into the dish – but please feel free to drain as needed to fit your desired preferences.
I like the fat, too! It’s so good for you 🙂
My sauce was very separated so before I returned the thighs to the skillet I strained out the tomatoes and used an immersion blender on the sauce to emulsify it. It worked great! A truly scrumptious recipe! Thank you!
so how would you go about doing this if you didn’t have an oven safe skillet?
You can transfer the chicken along with its juices into a baking dish.
Made this tonight and it was truly amazing! Delicious.
I wasn’t thrilled with the thin consistency of the sauce, but it was delicious.
Shauna, you can always add in cornstarch (mixed with water) until the desired consistency is reached.
If I use boneless, skinless chicken thighs how would you alter the cook times. Would I still need to sear prior to baking?
The cooking time should not have to be altered. As for the sear, that’s really up to you, but I recommend still searing prior to baking to really let the flavors shine.
This chicken is all I am craving right now, wow it looks delicious!
This looks amazing! I love cooking with chicken thighs. And tomato cream sauce? Hells yeah!
Made this tonight for my hubby’s birthday! You deserve one good compliment! Thank you for this recipe!
And you’re right with the sauce..I could have eaten it all!!!
I don’t even eat meat and this recipe looks awesome! Pinning this to make it for my meat-loving boyfriend 🙂
I just made this for dinner and it was absolutely wonderful!! The family loved it and wanted more.
I made closet cooking’s recipe last week! You are so right it is delicious and so needed right now. I never thought of chicken thighs thought, that would be awesome!
I usually chop and change alot of recipes because there’s never enough flavour, but this is amazing didn’t change a thing everyone loved it. Thank you for this recipe!!
That sauce sounds incredible, love this recipe!
Bone-in chicken thighs are, like, one of my favorite proteins ever. Love having another recipe to try. Pinned!!
Yum! I love that you used thighs here. This just sounds amazing!
I cannot believe how many simple ingredients this has, some roast potatoes or mash and you’re good to go, it looks fabulous, as always 😀 x
Such beauty, Chung-Ah!! Simply lovely.
This looks so delicious and full of sauce waiting to be mopped up with some crusty bread! Yum!
Where has this recipe all my life?! I’m going to make this very, very soon!!
Thank you for sharing this recipe, Chungah! It’s so refreshing to see a new dish that doesn’t involve the aforementioned ingredients(not that I love seasonal flavors any less, it’s just that daily doses of them begin to take a toll on my taste buds)! The sauce looks tantalizingly delicious, and seems like the perfect way to add a little flavor to my standard chicken and rice dinner. Also, you’ve got great photography skills-props!