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.
Did you make this recipe?
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Delicious! I’ve made this recipe several times it’s one of my favorites. I have to simmer the sauce down to condense more after baking and I double the sauce recipe because it’s just so delicious over chicken and pasta or rice or roasted potatoes or…!
So I want to make this, but it is already over 100 degrees in AZ. Do you think I could roast it on my grill in the pan at the same temperature and time as an oven?
This is a great recipe and staple in my house now.I have made this maybe 40 times.It’s one of the best chicken recipes out there.We serve on rice and garlic string beans
On side.
So wonderful! I add onions because I like them and fresh spinach for bulk, color and nutrients. This dish is affordable but decadent and flavors are excellent. It’s true that you will want to drink this sauce! I made this for Valentine’s Day last night with rice pilaf (out of a box) and @damndelicious roasted asparagus with lemon and the boyfriend approved as well. I’ve made it a few times now and keep coming back to it. Thanks Chung-Ah!
Chungah, after making this recipe over a dozen times for my family and friends, it is one of our all time favourites. Your recipes are always well written and delicious!!!
I have made this recipe sooo many times and it is delicious! The sauce is amazing, I usually make “extra” sauce and serve this with angel hair pasta. The ONLY thing I substitute is chicken breasts instead of thighs (just a family preference), but I don’t make any other changes.
By far THE best damn cooking site I’ve found!
I love your recipes and easy to follow and replicate videos.
Thank you
Lynne Orrson
This was great! I did make a few tweaks but stayed true to the recipe. Used boneless, skinless chicken breasts bc that is what my husband prefers. And because I love a one pot meal, I threw in green beans and sliced mushrooms when cooking the garlic. This was enjoyed by the whole family. The kids even said they wished there were leftovers so they could bring it to school in their thermos.
Can this be made in a pan in the oven if you don’t have a skillet able to go into the oven?
Sure!
I make this dish all the time. My husband and I love it. It’s pretty easy and it’s chocker block full of flavor. I love this site and she does a wonderful job of finding wonderful recipes, of which, I have made many.
This is absolutely the best chicken, my husband loves it!! Definitely restaurant quality!! Thank you 🙂
Can I make this for 20 people
And bake it in Aluminum tray
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I don’t have an oven safe skillet. Should I start it in a skillet on the stove top then put into a pan for the oven, or would using my dutch oven be better?
Absolutely delicious; requested by my family many times
Awesome!
YUMMO!! I cooked this last night and served it with fettuccine, it was absolutely to die for so much so I ate two servings all to myself and regretted NOTHING. Your website has quickly become my go to for recipes, thank you so much for sharing <3
OMG!!! This was delicious. This is restaurant quality! The only change I made was a sprinkling of cayenne pepper and cooked it totally on the stove top. Served on top of mashed potatoes or could have used pasta. This was great. Just eating the sauce alone was good. The sun-dried tomatoes really added to it. Couldn’t taste the garlic. I cannot state enough how good this is!
The flavors were amazing! But the dish was very oily/fatty when it finished cooking there was a lot of grease in the pan and not a real creamy sauce. The sauce was thin and I followed the recipe exactly. I would make a modified version in the future using the same flavor profile but adapting the cream sauce so it is creamy and not greasy.
If there is a lot of excess fat after searing the chicken, you can always drain the pan to reduce some of the grease. Hope that helps, Marianne!
This is one of my FAVORITE recipes and its keto friendly!! My mouth waters just thinking about making this. After i brown the chicken I do drain most of the grease. Before I cook the garlic and red chili flakes ill throw in a couple TBS of butter and the sauce turns out AMAZING! Thank you so much for this recipe!
This recipe is amazing! Every one in my family loved it. Winner winner chicken dinner
The best chicken recipe I’ve ever made! The cream sauce is so, so, good. It’s a rustic dish and goes well with Pino Noir wine. This is like a Chef made recipe. I use chicken breasts with the skin on instead of thighs. A little less grease and very delicious!
Has anyone used coconut milk in place of the heavy cream? I can’t do dairy, but this sounds amazing!!!
Yes! We love this recipe and have only used full-fat coconut milk in place of dairy cream. It’s incredible and provides so much more nutrition. No guilt for me with this recipe! I also make a rotini pasta dish to go along with this dish. Using brown rice/quinoa pasta, I add EVOO, thyme, oregano, basil, salt and pepper as well as some Parmesan. Sometimes I add the remaining sun-dried tomatoes to the pasta. SO good!!!
I used half and half and the sauce came out very thin. So I ended up adding about a 1/4c. Of heavy cream in and boiling for a few minutes on the stove top to thicken up once it came out of the oven. It worked and ended up creamier, but in the future I will just stick with cream.