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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Hi … I was wondering if vegetable broth is okay to use instead of the chicken broth? Thanks!
Yes, absolutely.
Great recipe, I’ve been making this recipe for a long while now, and it’s always a hit with family and friends. Although I always use boneless skinless chicken breasts. I recently saw a very similar (if not exact) recipe on a BuzzFeed video on my Facebook page… Yep it was a recipe “inspired by Damn Delicious.” I hope everyone finds it as amazing as I do.
Thank you!
I had this pinned on pinterest for a few months, and just tried it this evening. I read some comments before I made it, and took the advice of simmering the sauce separately on the stove while the chicken roasted. The sauce came out perfect! Oh, also, instead of adding more butter for the sauce, I used some of the buttter/chicken grease from the pan before I put it in the oven. It was quick, easy to prepare, and really delicious. Definitely something I’ll make again! Thank you, Chunga!
I made this last night along with your shrimp and pork dumplings. They were both a huge hit. I really enjoy this website. Keep up the Great work!!
Dish came out good. Not my favorite but good. I should have gone with my better judgment and drained the pan after cooking the chicken. There was so much fat, I tried skimming off what I could from the top but it was a lot !! I will definitely drain if I ever make it again.
Why does the recipe say preheat oven to 400F but then it says to cook it in the oven at 175F?
Kathy, the chicken should reach an internal temperature of 175 degrees F, not oven temperature.
I made tonight and it was delicious. Followed the recipe to the T ( I never alter a recipe the first time I make it – not fair to the chef). I did fix some tri-color pasta to serve with it – a good decision). Put pasta on plate, top with chicken and sauce. Would not change a thing. Thanks for the recipe!
I have made this twice now as shown. Working on the third time at this moment with adding spinach (like the lemon butter chicken recipe) I made a little extra sauce to put very some portabella mushroom ravioli. Thanks for sharing this recipe. It’s a family favorite now!
I want to slap someone’s Mama over this ridiculous tasting recipe. I never comment but this was worth taking the time to comment. Thank you for sharing.
When baking the chicken in the oven, do you bake it covered or uncovered?
Nope – no cover needed here! Recipes typically specify when a cover is needed.
Delicious! Made according to the recipe with a little more Parmesan cheese than called for – loved it! Will definately make again. My sauce did not seperate. I used my own homemade chicken broth and it has a bit of shmaltz that added additional flavor.
Absolutely loved this recipe. I used half and half cream instead and a bit more sun-dried tomatoes. Added in some penne pasta and it was restaurant worthy. Thanks for the recipe
The first time I made this, I followed the recipe almost exactly, but I don’t usually have heavy cream. The second time I made this, I didn’t have heavy cream so I made a thin roux with butter and flour and used milk instead of cream. I also used my instincts in terms of how much broth and milk to use. I also decided to use cream cheese instead of parmesan, and it turned out awesome.
No red pepper flakes in uk ….what else can i use ????
Chile de Arbol or cayenne pepper can be substituted.
Hi! I was wondering if you have a slow cooker version of this recipe?
Not at this time. Sorry!
I have made closet kitchen recipe and was ok but not great. Then I decided to try yours. Well the trick was the butter, it was soooo good, I would even say amazing. Thank you. Glad you made it better.
Just made this tonight and it was absolutely delicious!! I’ve made several of your recipes and they have all been delicious! I am subscribing to your blog!
It’s going on the table as I write this. Hoping it is as good as it smells. Mine too is separated but I just mixed it up some. I doubled the sauce cause we love extra for past! Can’t wait to try it!
Wonderful recipe! I doubled the chicken, so i ended up roasting the thighs in the oven since i don’t have a big enough frying pan. Then I served it all over fettucini. Yummmmm! Only thing ill change next time is to puree the sauce since the diced sun dried tomatoes were yummy chunks & I’d have liked it more homogenous. Thanks for another amazing recipe!
Absolutely delicious- I did not have crusty bread to mop up all the sauce ( only complaint from my guests ) !!! I have not been able to find red pepper flakes anywhere , I used sliced red pepper. I had it with pasta and wonder if I’d like it with something else , any suggestions ?
Hi, not sure where you might grocery shop but red pepper flakes are usually in the condiments aisle. I always manage to find some at Walmart 🙂