Chicken with Sun-Dried Tomato Cream Sauce
Not Made
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
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.
Nutrition
Calories 277.2 Calories from Fat 203.4
Saturated Fat 9.9g 50%
Trans Fat 0.2g
Cholesterol 94.6mg 32%
Sodium 165.0mg 7%
Total Carbohydrate 2.6g 1%
Dietary Fiber 0.3g 1%
Sugars 0.9g
Protein 15.9g 32%