CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE

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!  This recipe has some decadent ingredients: cream, butter, and Parmesan cheese. As such, this is one of those recipes to make on a special occasion, like impressing your date with this incredible gourmet meal. But remember that portion size can go a long way when enjoying a decadent meal. A smaller serving size can go a long way to filling you up!

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE

  • 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 basil leaves (, chiffonade)
  1. Preheat oven to 400 degrees F.
  2. Season chicken thighs with salt and pepper, to taste.
  3. 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.
  4. 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.
  5. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
  6. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
  7. Serve immediately, garnished with basil, if desired.
  8. BY CHUNGAH

 

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