Chicken with Sun-Dried Tomato Cream Sauce

September 1, 2021
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This chicken dish is simple and the sauce is incredibly flavorful. It is great served over pasta such as orzo or thin spaghetti, as the sauce coats the chicken and pasta wonderfully. It is also great with mashed potatoes. Because it uses boneless chicken thighs, it can be cooked completely stove-top with no oven time necessary. One pan is all it needs!

TIPS: You can substitute boneless chicken breasts for this recipe but they tend to be drier and less flavorful. If you do use breasts, cut or pound the breasts to be no more than 1 inch thick. You can also use bone-in, skin-on chicken thighs for this recipe, but if you do, you will just brown both sides in step 2, then in step 4 you will need to put them in a 400 degree oven after you return the chicken to the pan, and roast about 25-30 minutes until internal temperature is 175 degrees.

Chicken with Sun-Dried Tomato Cream Sauce

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people

Ingredients
  

  • 8 boneless skinless chicken thighs
  • Kosher salt and pepper
  • 3 Tbsp butter, divided
  • 1 Tbsp olive oil
  • 2-3 cloves garlic minced (2 if cloves are large)
  • 1/4 tsp red pepper flakes
  • 1 C chicken broth (lower sodium)
  • 1/2 C heavy cream
  • 1/3 C sun-dried tomatoes in olive oil chopped, drained
  • 1/4 C grated parmesan cheese
  • 1/4 tsp each dried thyme, oregano, and basil
  • 1/4 C fresh basil leaves chiffonade

Instructions
 

  • Season chicken with salt and pepper.
  • In a large saute pan with at least 2 inch high sides, add olive oil and 2 Tbsp butter. Heat on medium high heat until sizzling, then add the chicken thighs. Cook chicken on one side until lightly browned, about 4 minutes, then turn and brown opposite side, an additional 3-4 minutes. When chicken is about 75-80% cooked through, transfer to a plate and cover with tinfoil to keep warm.
  • Melt remaining 1 Tbsp butter in skillet with chicken drippings. Reduce heat to medium and add minced garlic and red pepper flakes. Stir about 30 seconds untli garlic is fragrant (not burnt). Quickly add the chicken broth, cream, sun-dried tomatoes, parmesan, and dried spices. Bring to a gentle simmer and cook until slightly thickened, about 3-5 minutes.
  • Return the chicken to the pan with the rougher side up. Simmer chicken in sauce, uncovered, about 4-5 minutes, then flip the chicken so that smooth side is up, until chicken is cooked through, another 4-5 minutes. (Thighs are done when about 175 degrees in thickest part).
  • Add fresh basil and stir.
  • Serve chicken thighs on plate topped with sauce.
  • Enjoy!