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
Instructions
1. 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.
2. 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.
3. Bring to a boil; reduce heat and simmer until slightly thickened,
about 3-5 minutes. Return chicken to the skillet.
4. 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.
To thicken sauce add 1tbsp of flour when adding butter to create a
roux.
Originally Submitted
3/19/2015
0 Out of 5 from
0 reviews
You can add this CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE recipe to your own private DesktopCookbook.
