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A Cooking Adventure with Thom

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Chicken with Sun-Dried Tomato Cream Sauce

Yield: 4



The cream sauce is just so good, you’ll actually want to just skip the chicken and eat the sauce with a spoon instead!


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

Cooking Method

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.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183