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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An excellent dish which was thoroughly enjoyed by all the family – great flavours. The only change I made was to add a little cornflour (or cornstarch) to make the sauce thicker. It very easy and will definitely make it again. Thank you
This was AMAZING!!!!
Sweet!
I made this for a dinner party tonight and it was a huge hit. It was very easy but looked impressive. I used chicken breasts and transfered the chicken and sauce to a baking pan which worked well. I also doubled the sauce and added half to the dish and kept half behind and thickened it with flour to serve on the side with the pasta I served with the chicken. Everyone raved about it and they all want the recipe. Thanks so much!
Best sauce and recipe ever!
I love to make and eat this!
I never have left-overs when I make this dish. Because the sauce is so good I wanted my vegetarian guests to enjoy it so I substituted mushroom and/or four cheese raviolis after cooking the sauce. It worked! Rave reviews!
Thank you so much, Jan!
Made this for dinner tonight- very delicious and super-easy. The chicken left quite a bit of grease in the pan after browning. I poured it out and then made the cream sauce. Everyone loved it and I’m looking forward to leftovers tomorrow!
Should make for great leftovers!
Absolutely DELICIOUS ….. followed the recipe except used boneless chicken breasts. My Mom used to make a version of this in the 90’s…..I’m so happy I found this recipe, we all loved it.
We are so happy to hear that, Mary! Thanks for sharing.
My family just isn’t fond of chicken thighs. How would you recommend using chicken breasts for this recipe? Thanks!
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
This was a definite do over,I added the chicken to the basic sauce,emitted the butter,added the cheese and cream after the chicken was cooked,added the cream and cheese brought it to a boil and added the basil,served over whole wheat pasta. YUMMY.
Great!
Just made this tonight – my first foray into damndelicious – it came out very well. Great strong flavor! I added some white wine to the recipe after I removed the chicken from the pan. Instead of using heavy cream, I used a light cream. My wife was impressed and I look forward to delving into more of your recipes! Thanks!
So happy you liked it and you got to impress your wife! 🙂 We hope you keep coming back!
This has become a staple in our monthly menu! I double the recipe so that we can add the sauce over pasta, so yummy!!!! I also add more red pepper flakes as we like a little spice in our lives Have 3 teen boys and they request it all the time!
That’s awesome! Thanks for sharing with us Jenn.
This is my absolute favorite recipe, I’ve made it dozens of times.
This is great recipe. My family loves it so much. I will cook again because everyone loves it.
Great!
My family and I absolute love this chicken. I use boneless skinless chicken breast because that is what my kids will eat. I use sun dried tomatoes not packed in oil and use more cheese. I serve it with quinoa. I haven’t had trouble with the sauce.
Thank you for sharing with us Liz. So happy to hear your family enjoys it!
This is my favorite chicken recipe. It is my daughter’s favorite too. And my boyfriend’s! I hate to say it, but even the dog goes wild when I make this.
Thank you so much for sharing! We absolutely love it and make for dinner a few nights a month, and I always make it for special occasions. It is restaurant quality.
Thanks!
Awwww, I love that the whole family enjoys it! 🙂
Nice recipe!
For all the folks having trouble with the sauce breaking – I saw quite a few theories, but let me try to make it simple for you.
I’ve broken quite a few cream sauces, and it all comes down to really 3 things: 1) milkfat content, 2) temp, & 3) acid.
The more you add of any of the above, the greater the likelihood of a weird cottage cheese sauce.
Here’s what you do. Skip the acids (citrus, wines, tomatoes, etc.) unless it calls for it or you know what you’re doing. Other than that, it all comes down to temperature. Here’s my tips:
1) always temper whatever dairy you’re doing; half and half, heavy, sour cream – temper it. Spoon some of your broth base into the cold cream separately, stir it up., then add it.
2) Do NOT simmer it. Whatever you do to it after adding the dairy, do it over low or maybe a hair above.
3) don’t bake it. I know this recipe calls for it, but I don’t.
That’s it.
Thank you for sharing that Mike! So happy to hear it turned out great!
This recipe is definitely restaurant quality! So delicious! I used a large cast iron skillet. I also doubled the sauce recipe and put it on top of pasta as a side. Thanks for sharing!
This was AMAZING!!!! I seasoned the chicken with Cajun seasoning because we like spicy and served it over garlic carrot fried rice! Yum! Your recipes never fail me!
Glad i found this recipe. I love sun dried tomatoes and this recipe was amazing.
I made this for dinner tonight and paired with with Angel Hair Pasta and Garlic and Parmesean bread. It was so delicious and easy to make too. I will be making this again.