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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This is amazing!! The sauce hits all the notes and the recipe comes together in a snap. Thank you so much!!!
Easy to make and absolutely terrific. I added a big handful of chopped fresh spinach, and doubled the sauce. If you serve over noodles, use noodles that have nooks and crannies to hold the sauce. I did drain the chicken to cut down the “oily” factor mentioned in other reviews.
This dish has become a family favourite, with my kids asking for it regularly! I serve it over rice with a side of steamed broccoli. It is literally hoovered down! Thanks so much for the recipe
I made this tonight and my family loved it. I also found it very oily and not much sauce after taking it it out of the oven. I added some more half and half cream and also added a couple of handfuls of fresh spinach. Delicious!!!
Oh my goodness, this recipe is absolutely delicious! We have made it every other week since we first tried it, as it is now one of our most favorite meals. We make this recipe vegetarian though by seasoning firm tofu and breading the tofu with gluten free panko crumbs and frying the tofu in some olive oil until it is nice and crispy. Oh, and yes, we double that delicious sauce too so we can pour it over the rice. Thank you for another amazing recipe!
This recipe is where the expression came from, ‘the whole is greater than the sum of it’s parts’!!!!!!!!!!!!!!!!!
The whole family gave this recipe 5 stars. Substituted the chicken thighs with cubed chicken breast and added yellow lentil pasta.
OMG thoroughly delicious. I put in some onions & substituted half & half because I didn’t have heavy cream. Just to die for.
Delicious!! We matched with jasmine rice which was great and did soak up the delicious sauce, but I think next time I’ll roast some Yukon gold or white potatoes …. better to absorb the sauce withought making it into a soup…the sauce is that good!
I made this for dinner tonight. My husband IS NOT a chicken person and ate two helpings. I found this pasta called, “melon seed” pasta (it is shaped like a melon seed) and cooked it in chicken broth. I brought it to boil and let it cook a few minutes, then turned off the heat and let it set and absorb the broth. It is sticky at first, but I doubled the sauce in the chicken dish and added fresh cut mushrooms and spinach and poured the sauce on the pasta. VERY GOOD!!
This is REALLY good! My whole family loved it. I followed the recipe, except I doubled the sauce, based on other recommendations saying to do so. Glad I doubled it because this sauce is like liquid gold. Just heavenly! After pan searing my chicken thighs I drained the fat from the pan. I didn’t see that mentioned in the directions but felt it was a must. Otherwise it would have been way too greasy. I cooked the dish 45 minutes to be safe, and the chicken was tendered and cooked through. Next time I’m going to try adding some spinach to the sauce at the end. We served it over fettuccine noodles but this truly would go well over any starch, or even zoodles for carb free!
Made this last night and it was amazing, my other half kept commenting about how nice the sauce was. I served with rice and garlic bread that I “jazzed” up a bit with some chopped up sundried tomatos and extra cheese, perfect for mopping up the sauce, it´s a keeper. Thanks for sharing 🙂
I never leave reviews but I have been using this recipe for a while and thought I should say how much we love it and use it all the time. My family could eat the sauce like soup it’s that good! Lol!
This is one of my favorite chicken dishes of all time and one of the best recipes on this site…of the ones that I’ve made. It is great for everyday OR for guests. Everyone loves it. I’ve made this with thighs and breasts. Its good both ways.
This looks amazing! Can this be made without the parmesan cheese?
Love it , but any way to make ahead and freeze??
I love making this for my husband, who never knew he liked Greek food! I add sliced Greek olives and feta to this, and serve with spinach and rice, it’s always FANTASTIC!!
Just made this tonight, and it was a hit with the whole family! Very good, thank you!
This is absolutely delicious!! Our whole family (kids included) loved it! This will be a staple at our house, for sure.
So easy to make and absolutely delicious.