Chicken with Sun-Dried Tomato Cream Sauce
by Chungah
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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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.
Tonight is probably my 5th time making this recipe and I have a little time while it’s in the oven to leave a comment. I love this recipe! My 7 year old son always tell me this is the best chicken he has ever had. Tonight I had a couple extra chicken thighs, which is perfect, because we all eat two and I love left overs. I also made extra sauce to pour on top of pasta. My husband and I are big cooks and it’s not often I find a recipe that I feel the need to comment on and make sure everybody tries it. Thank you!!
I made this last night and it was delicious! I had some issues with the sauce, too. I kept waiting for it to “slightly thicken” initially like the recipe said, and it never did. I put it in the oven anyway, and when I pulled it out, I had the same issue others have mentioned with the sauce separating. I had even drained and blotted my sun-dried tomatoes before adding them in, to try to cut down on the oil and possibly prevent this, but it still separated. So after the chicken finished cooking, I took the thighs out of the pan and added more Parmesan and less than a tablespoon of flour to the sauce, and it thickened into more of a creamy gravy, which we loved. Can’t wait to eat the leftovers later today, and we’ll definitely be adding this to our recipe collection!
Mine came out an oily mess! Delicious, but not pretty like yours. What did I do wrong?
I’m not entirely sure – did you follow the recipe exactly as written without any substitutions?
made this tonight… it was great
This is my second time cooking this recipe and it just gets better and better each time.
can you make this with boneless/skinless chicken thighs? What would I adjust the cooking time to?
Yes, absolutely. But unfortunately, without further recipe testing, I cannot advise the appropriate cooking time. As always, please use your best judgment.
I just made this for dinner. WOW!!! So delicious and my fiancé ate every last morsel. I was working all weekend so I made the sauce 3 days ago and stored it and tonight browned my chicken thighs and threw in the oven with the sauce. Delish!!!
Just made this for lunch this week and I love it! Will make again. I’ll be having it with some penne pasta and a salad 🙂
Huge hit! My father in law did the impossible-never-done-before-thing: he gave me a compliment and told me to save the recipe. Enough said!
UN BE LIEV A BLE! I want to just hug whoever it is that came up with this recipe. I followed it exactly, and couldn’t believe the taste! Oh what a unique, DIFFERENT taste! ABSOLUTELY AMAZING RECIPE, and might I add, I am a horrible cook. I mess up Mac N Cheese. but this came out AMAZING> THANK YOU!
I just adore this recipe so much! It’s so versatile, and it’s one of my favorites of yours and of all time. Thank you for sharing it! 😀 [big smiley]
I just made this recipe last night for the first time and it was amazing!! I wouldn’t change a thing. We put the sauce over pasta and it was delicious. I love all of your recipes!! Thanks for another great one!
Can sear the chicken and place in a slow cooker with the sauce until the chicken is cooked through
I absolutely love this recipe, despite the fact that I can never get this sauce to thicken! I don’t have a cast iron skillet, could that be my problem? Regardless, absolutely delicious.
You can try adding a little bit of cornstarch as needed until the desired consistency is reached.
Can you suggest some sides to pair this with?
My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.
Might add, I did freeze the cooked thighs individually with sauce and just now defrosted carefully
in the microwave, starting on 50 percent microwave and then twice at regular hear,20 seconds each.
The Chicken Thighs with skin and bone were good size 6 1/2 ounces .