Chicken with Sun-Dried Tomato Cream Sauce
Description
This chicken dish is perfect for a special occasion when you really need to impress your guests or family with a great meal. It is loaded with a sauce of sun-dried tomatoes, garlic, Parmesan cheese, butter, and cream to make that chicken decadent. Serve i
Ingredients
8 bone-in, skin-on chicken thighs
kosher salt, to taste
freshly ground black pepper, to taste
3 T. unsalted butter, divided
4 cloves garlic, minced
1/4 t. crushed red pepper flakes, or to taste
1 c. chicken stock/broth
1/2 c. heavy cream
1/3 c. julienned sun-dried tomatoes in olive oil, drained
1/4 c. freshly grated Parmesan cheese
1/4 t. dried thyme
1/4 t. dried oregano
1/4 t. dried basil
1/4 c. freshly chopped basil leaves, if desired
Directions
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Wash chicken and pat dry with paper towels.
Preheat oven to 400 degrees.
Season chicken with salt and pepper, to taste.
Melt 2 T. butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down; sear both sides until golden brown, about 2-3 minutes per side; remove chicken to a platter; set aside.
Melt remaining butter in the same skillet. Add garlic and red pepper flakes; cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken stock/broth, heavy cream, sun-dried tomatoes, Parmesan cheese, 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 skillet into oven; bake until completely cooked through, reaching an internal temperature of 175 degrees, about 25-30 minutes.
Serve immediately, garnished with fresh basil, if desired.
8 servings.
*** Some people have had trouble with the sauce separating. One person offered this suggestion: After browning the chicken, put it in the oven until cooked thoroughly. Take it out of the oven and remove chicken to a platter and make the sauce in the same skillet. Place chicken back into the sauce, add fresh basil and serve.