Chicken with Sun-Dried Tomato and Basil Cream Sauce

By Leslie Blythe Chicken Roasting, Sautéing

January 3, 2016

This Chicken with Sun-Dried Tomato and Basil Cream Sauce is seriously delicious! It's all done in one skillet and is perfect for a busy weeknight meal. I will be making this a lot.

Prep: 10 mins
Cook: 40 mins
Yields: 8 Servings

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 basil leaves, chiffonade

Directions

1Preheat oven to 400 degrees F.

2Season chicken thighs with salt and pepper, to taste.

3Melt 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.

4Melt 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.

5Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.

6Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

7Serve immediately, garnished with basil, if desired.

Recipe from Damn Delicious.

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