Chicken with Sun-Dried Tomato Cream Sauce

• 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

Found on damndelicious.net

Description

Ingredients

• 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

Directions

• 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.