You Might Skip the Chicken!

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Make You Might Skip the Chicken!

The cream sauce is just so good, you’ll actually might want to skip the chicken and eat the sauce with a spoon instead! Crisp-tender chicken in the most amazing cream sauce ever.

Chicken with Sun Dried Tomato Cream 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

1/4 teaspoon red pepper flakes, or more, to taste

1 cup chicken broth

1/2 cup heavy cream

1/3 cup julienned sun dried tomatoes in olive oil, drained

1/4 cup freshly grated Parmesan

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 cup fresh basil leaves, chiffonade (leaves layered on top of each other, rolled up tightly then sliced thinly across the roll)

Directions

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 of 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 sauce 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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