Chicken with Sun-Dried Tomato Cream Sauce

From: DamnDelicious.net

Gluten free

Meat

• 8 Chicken thighs, bone-in skin-on

Produce

• 1/4 tsp Basil, dried
• 1/4 cup Basil, leaves
• 3 cloves Garlic
• 1/4 tsp Oregano, dried
• 1/4 tsp Thyme, dried

Canned Goods

• 1 cup Chicken broth

Baking & Spices

• 1 Kosher salt and freshly ground black pepper
• 1/4 tsp Red pepper flakes

Oils & Vinegars

• 1/3 cup Sun dried tomatoes in olive oil

Dairy

• 3 tbsp Butter, unsalted
• 1/2 cup Heavy cream
• 1/4 cup Parmesan

Instructions

• 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.

Brett & Janice Stompro