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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Cooking times may vary quite a bit depending on your chicken thighs. I must’ve got some big ones because they’ve been in the oven almost an hour and they’re still not done. Our oven cooks hot too so I raised the temperature. I’m sure the sauce is going to be well overdone by now. Not happy.
This is sooo good! Especially with that sauce over rice
LOVED this recipe! I see there are many comments, but didn’t see anything about coconut milk as a substitute for the heavy cream (I apologize if I missed it). I used 1/2 cup of coconut milk as a healthier/lactose free alternative and it worked great. I also added maybe a tsp of sugar to help balance any acidity of the tomatoes. Finally, I cooked the sauce separately while baking marinated chicken breasts. Everything else was executed exactly as explained and the texture and flavor was unbelievable! Thank you!!
I made this and it was delicious!! I added spinach as well and it was a great addition!
Made this a while back and has become one of our favorites.
Love the idea of this. How would I adjust the cooking time if I used bone-in chicken breast, since I don’t like dark meat? Many thanks.
Cooking time may have to be extended as needed.
Just started making this and we love it! Has anyone tried making it in a crockpot!?!
This recipe is absolutely delicious! I serve on a bed of linguine pasta. I use chicken breasts instead of thighs, and I put chicken on the grill briefly before baking in the oven – just enough to produce grill marks. This accomplishes two things – it puts grill marks on the chicken which taste delicious, and it cooks the chicken just enough that once placed into the baking dish the chicken juices do not dilute the sauce. DE-LISH!!!
I’ve made this many times and each time delicious! I was just wondering if feta could work in place of the parmesan cheese for a variation of this dish?
Yes, absolutely. What a great idea!
A SAUCE TO DIE FOR!! THANKS ALOT!
Another quick and easy recipe that was a hit with everyone. (Even though yours looked much prettier) I served it with polenta and salad for a filling autumn supper. Thanks!
I don’t often comment on recipes – but this one is exceptional! I used sun dried tomato pesto (a couple of large teaspoons) and added whole cherry tomatoes about halfway through cooking when I remembered I had some..and it turned out divine! Everyone loved it and I’m sure I will be making it many times. Thank you for putting it out there 🙂
just tried this dish for my family im a vegetariam the kids liked it but we all commemted on the cream sauce how it was liquidy more them creamy. i followed the recipe to the very end. maybe sommething was left out the recipe.
Beautiful flavors. I threw in a red pepper because I wanted to get rid of it. I served it over pasta and thought it was fantastic. I saw someone mention new potatoes, I think that work well today. I only noticed the separating because everyone mentioned it. I still wouldn’t change a thing.
Just made this tonight for dinner. I’m not a fan of dark meat, but made the recipe just as you described except I used fresh herbs. I think I might be a new fan of chicken thighs! This was wonderful with orzo and steamed asparagus! I plan to take the leftover chicken off the bone and eat with the remaining sauce (there was quite a bit) and pasta – either angel hair or orzo, though I think most any pasta would be scrumptious!
Thank you for sharing your recipes.
Curse you…this was damn delicious!!! And I stuffed myself. What a tasty recipe. Thank you so much!!
(I am brand new to Pinterest, believe it or not)
Unbelievably delicious! I made this dish tonight for the first time. I had almost all the ingredients already except for the cream and the cheese. Usually I am a bit nervous when making a dish for the first time but the directions were easy to follow and the smell was so delicious as I was cooking that I had no fear of failure! And, sure enough! It turned out fantastic. I’m looking forward to having left overs tomorrow.
I paired this entree with cubed new potatoes roasted in the oven with olive oil and kosher salt. I put them on the lower rack as the chicken was cooking and after removing the chicken, I increased the temp to 495 F for 15 min. The result is crispy, salty potatoes on the outside, but soft n tender on the inside! Thanks for this delicious chicken recipe. I will make it often!
This was so delicious I made it two nights in a row! My mom’s 87th birthday and game night and it was a big hit both times.
Since I never seem to follow a recipe exactly I made a few tweaks each night. I added about 3 slices of bacon (adjust the salt if you add this), paprika, lemon juice, and some spinach. I also didn’t roast it in the oven since we’re in the heat of a muggy Florida summer and just finished it in on the stove top. Made it with pork the second night and it was just as good.
Super delicious! Thanks for the great recipe 🙂
This was AMAZING! I started Atkins a day early just to try this recipe tonight! I am so glad I did! I actually added “Slim Pasta” to mine which is also zero carbs and only 9 calories. I let it thicken a bit more and it came out absolutely perfect. A big hug and thanks for this delicious, Atkins friendly dinner!
OMG this is the best! I never post comments but the family actually arm-wrestled over second portions and husband wanted to lick the pot. LOL Very few modifications made: I used pre-cooked rotisserie chicken from Costco and fried that in little olive oil (salt, pepper) to brown. Made the sauce separately following the recipe starting with 2 TBL of butter. Added my chicken at the end and served over penne pasta. So Easy and sooooo damn delicious. Thank you! Thank you! This is now part of our rotation and, it’s good enough for company.