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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Outstanding! I have made this so many times, it’s my husbands and sons favorite dish ever! Mine too
I do boneless skinless thighs and always double the sauce adding twice the sun dried tomato.
Thought I would add a can of artichoke hearts today…Hope I don’t mess it up!
I’ve been using this recipe for years. It’s a family favorite! I use chicken breast and a whole quart of chicken broth and heavy cream. Makes enough for leftovers. I add spinach when I take out of the oven, and serve with baked potatoes and flaky layers biscuits. Soooo damn delicious!!
This is soooo tasty! Cannot get enough of these flavors. Damn Delicious is always nailing it!
It was delicious I subbed the sun dried tomatoes for sun dried tomato pesto. Amazing!
My husband loved it. Served with angel hair pasta. Added 1/2 cup of white wine. Should hav reduced the chicken stock by 1/2 c because the sauce didn’t thicken up enough. Served with chibatta bread to dip up the sauce… yum!
I don’t want to give a review just yet as I have a few questions about this dish. I made it last night and it took way more than 2-3 minutes to brown as I was afraid to turn up too high and risk burning the butter. There was so much grease, about an inch floating on top that I poured off as much as I could. The sauce never really got thick either. Did I do something wrong or is it supposed to be that much grease? It sounds so good but I don’t like that much grease. Maybe it would be better if I had cooked the meat and then drained the grease and added the butter then.
Takes me way longer to brown too. Also, you have to pour the heavy cream so very slowly and whisk, otherwise it “breaks” the sauce. I’ve done it a few times, and while it doesn’t look very appealing, it still tastes great! Especially over pasta! There are ways to fix a broken sauce. Mostly, slowly add more fat (cream) and whisk like crazy. Bring to a boil, and then lower your heat by about half until it gets thicker. It should coat the back of a spoon. Hope this helps! We love this dish, and it is in our regular rotation, but it did take me a few tries to get it just right. Also, I like to double the sauce! It is so delicious, and the regular recipe doesn’t make enough for us.
I made it in a cast iron skillet, it was delicious, satisfying, creamy and full of flavor. Served it with flat bread.. Fantastic!
I had the same problem. I think next time I will not add the extra tablespoon of butter with the garlic and red pepper.
I add some corn starch to thicken it up. Works great!
Amazing. Sauce could be used for many pasta type dishes. I made half of the chicken amount but the full sauce. ( In future I will use skin on chicken breasts. Personal preference)
Is this gluten free?
It was a huge hit at our house!! I added a little more cream and chicken broth because my gang likes a lot of sauce!
This has become our family’s favourite meal. Thank you so much. Totally delicious. Do not need to change a thing.
wonderful
I make this sauce all the time. I served it at thanksgiving over cauliflower instead of chicken a few years ago. Now it’s a must have every year. Highly recommend this one!
I recently made this for overnight guests who raved about it at dinner. One of them told me in the morning that they were tempted to sneak into the kitchen at 3 am to have some of the leftovers! It really is a delicious recipe and even better, so easy to prepare that it leaves the cook plenty of time for entertaining guests. I like to serve it with garlic bread for dipping and steamed spinach on the side.
my family request this all the time… it has become a favorite!!!!
This is my absolute favourite go to recipe now. Thank you. Love, love, love it
Delicious, amazing recipe, I added onions, fresh mushrooms, extra garlic and used b/s chicken breast, did it on the stove top and thickened up sauce at the end with a slurry. Holy Moly… It was good.
This is so awesome! I double the sauce recipe because you can never have enough of such a fantastic sauce. I put the extra sauce over angel hair noodles. Truly the best chicken recipe I have ever made, and I make a lot of chicken with excellent results.
this recipe is so good it feels like there are a million different flavors in my mount at once.!!!
This is one of my family’s favorite meals thank you so much
This is my man’s favorite dish! I triple the recipe. I serve peas along the side – and then throw the left overs in the sauce for the next day. Thanks for your awesome recipes!
Delicious, easy, so tasty. Served it with roast potatoes and steamed veggies. Definitely making this one again. The house smelled soooo good.