Chicken With Sun-Dried Tomato Cream Sauce
featured in Chicken Recipes For The Whole Month
A creamy and flavorful main dish that features tender chicken breasts in a rich and tangy cream sauce, with sun-dried tomatoes and herbs.
98% would make again
Total Time
45 minutes
45 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
Total Time
45 minutes
45 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
Ingredients
for 6 servings
- 6 bone-in, skin-on chicken thighs
- salt, to taste
- pepper, to taste
- 3 tablespoons unsalted butter
- 4 cloves garlic, sliced
- 1 cup chicken broth (236 mL)
- ½ cup heavy cream (118 mL)
- ⅓ cup sun-dried tomato (20 g)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¼ cup fresh basil (10 g), sliced
Nutrition Info
- Calories 334
- Fat 20g
- Carbs 7g
- Fiber 1g
- Sugar 4g
- Protein 34g
Estimated values based on one serving size.
Preparation
- Season chicken thighs with salt and pepper.
- 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. Drain excess fat and set aside.
- Melt 1 tablespoon of butter in the skillet. Add garlic. Stir until fragrant, then add chicken broth, heavy cream, sun-dried tomatoes, dried oregano, dried thyme, and fresh basil and reduce heat to low. Return chicken to the skillet and baste well.
- Bake at 400˚F (200˚C) for 25 minutes.
- Serve immediately and drizzle remaining broth mix over chicken.
- Enjoy!
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