Crisp-tender chicken in the most amazing cream sauce ever. It's so good, you'll want to guzzle down the sauce!
4.9 stars (62 ratings)
Ingredients
8bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
3tablespoonsunsalted butter, divided
3clovesgarlic, minced
¼teaspoonred pepper flakes, or more, to taste
1cupchicken broth
½cupheavy cream
⅓cupjulienned sun dried tomatoes in olive oil, drained
¼cupfreshly grated Parmesan
¼teaspoondried thyme
¼teaspoondried oregano
¼teaspoondried basil
¼cupbasil 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.