Chicken with Sun Dried Tomato Cream Sauce

Chicken with Sun Dried Tomato Cream Sauce

4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 335.0
  • Total Fat: 21.4 g
  • Cholesterol: 109.2 mg
  • Sodium: 606.3 mg
  • Total Carbs: 2.9 g
  • Dietary Fiber: 0.5 g
  • Protein: 33.5 g

View full nutritional breakdown of Chicken with Sun Dried Tomato Cream Sauce calories by ingredient

Number of Servings: 6


    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


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.

Serving Size: Makes 6- 4 oz servings

Number of Servings: 6

Recipe submitted by SparkPeople user DE40EF1661.

TAGS:  Poultry |

Member Ratings For This Recipe

  • no profile photo

    Very Good
    Delicious! - 7/12/17

  • no profile photo

    Amazing flavor. I will be making this regularly. - 3/8/17