Chicken with sun-dried tomato and cream sauce

Chicken with sun-dried tomato and cream sauceFor those of you who thought I disappeared off the face of the Earth, I did not. I have just been taking some time off and traveling—which means less time at home cooking and baking . But I’m back and promise to post some recipes of a few of my favorite dishes I devoured in Ireland (thanks to the Irish cookbook my mom got me while we were away) in the next few weeks, so stay tuned!

But today I thought I’d share a recipe for a delicious chicken dish that’s fresh and super tasty. You’d think this chicken with sun-dried tomato and cream sauce would be heavy because of the cream, but it surprisingly is not! With the addition of the tomatoes, it’s the perfect combination of smooth and tanginess.

Make sure you keep the skin on the chicken, whether you use thighs or breasts—it helps to lock in all of the juiciness as the chicken cooks!

CHICKEN WITH SUN-DRIED TOMATO & CREAM SAUCE
Servings: 7-8

Ingredients:
8 bone-in, skin-on chicken thighs (or 5-6 chicken breasts)
Kosher salt and ground black pepper, to taste
3 tablespoons unsalted butter
3 cloves garlic, minced
¼ teaspoon red pepper flakes
1 cup chicken broth
½ cup heavy cream
1/3 cup julienned sun-dried tomatoes in olive oil, drained
¼ cup freshly grated Parmesan
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ cup basil leaves, chiffonade

Directions:

  1. Preheat oven to 400 °F.
  2. Season chicken thighs (or breasts) with salt and pepper to taste.
  3. Melt 2 tablespoons of butter in a large oven-proof skillet or Dutch oven over medium-high heat. Add the chicken, skin-side down, and sear both sides until golden brown (about 2-3 minutes per side). Set the chicken aside on a dish.
  4. Melt the remaining tablespoon of butter in the skillet or Dutch oven. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant (about 1-2 minutes). Stir in the chicken broth, heavy cream, sun-dried tomatoes, Parmesan, thyme, oregano, and basil.
  5. Bring the sauce to a boil and then reduce the heat and simmer until slightly thickened (about 3-5 minutes). Return the chicken to the skillet.
  6. Place the skillet or Dutch oven into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F (about 25-30 minutes).
  7. Serve garnished with basil (To chiffonade, roll the basil leaves up tightly like a cigar and slice thin strips perpendicular to the roll).

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