Chicken with Sun-Dried Tomato Cream Sauce
Chicken with Sun-Dried Tomato Cream Sauce
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1/2 tsp. seasoned salt
- 1/2 freshly ground black pepper
- 3 Tbsp. butter, divided
- 3 cloves garlic, minced
- 1/4 tsp. red pepper flakes
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup sun dried tomatoes
- 1/4 cup freshly grated Parmesan
- 1/4 tsp. dried thyme
- 1/4 tsp. dried oregano
- 1/4 tsp. dried basil
- 1/4 cup chopped basil leaves
Instructions
- Preheat oven to 400º.
- Season chicken thighs with salt and pepper. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides for 2 to 3 minutes or until golden brown; set aside.
- Melt remaining butter in the skillet. Add garlic and red pepper flakes, and cook for 2 minutes or until fragrant. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil. Bring to a boil; reduce heat and simmer for 3 to 5 minutes or until slightly thickened. Return chicken to the skillet. Place into oven and roast for 25 to 30 minutes. Serve immediately and garnished with basil leaves.
- chicken to the skillet. Place into oven and roast for 25 to 30 minutes. Serve immediately and garnished with basil leaves.
