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Chicken in Sun-Dried Tomato Cream Sauce by Melanie Conzachi serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Chicken in the most amazing cream sauce

Ingredients:

bone-in, skin-on chicken thighs

1/4 teaspoon

or to taste salt and pepper

garlic cloves, 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

parmesian cheese

1/4 teaspoon

each thyme, oregeno and 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.

Categories:

Main Dishes