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)
- 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.
- BY CHUNGAH
