Creamy Chicken with Sundried Tomatoes
Creamy Chicken with Sundried Tomatoes is a perfect one pan meal that you can make in 30 minutes.
Servings: 2 -4 people
Calories: 1083kcal
Ingredients
- 4-6 bone-in skin-on chicken thighs
- Salt pepper to taste
- 2 tablespoons unsalted butter
- 1 cup chicken broth
- ½ cup heavy cream
- 2 cloves garlic minced
- ¼ teaspoon red pepper flakes
- ¼ cup sun dried tomatoes diced
- ½ cup parmesan cheese grated
- Basil for garnish
Instructions
- Rinse and pat dry the chicken thighs. Trim the excess skin with scissors. Then season with salt and pepper from both sides.
- Meanwhile preheat the oven to 400°F.
- Preheat an oven-proof skillet over medium/high heat. Melt 2 tbsp butter and add chicken skin-side down. Brown both sides for about 3 minutes, then transfer to a plate and set aside.
- Lower the heat to medium. To the skillet, add 1 cup chicken broth, ½ cup heavy cream, 2 cloves minced garlic, ¼ tsp red pepper flakes, ¼ cup sun dried tomatoes, and ½ cup grated parmesan cheese. Stir and bring to boil. Reduce the heat to low and simmer for 2-3 minutes.
- Transfer the chicken back to the skillet and place everything to the oven. Bake at 400°F for 15-20 minutes, or until the chicken internal temperature reaches 170-175°F.
- Garnish with basil and serve.
Video
Notes
- If you don’t like bone-in skin-on chicken thighs, you can use chicken breasts. All the cooking instructions will be the same.
- If you decide to use boneless skinless chicken thighs, you will need to reduce baking time to about 10 minutes (because the meat is much thinner).
- I also like to add some spinach or broccoli to meal. Just add it when the sauce is simmering, then add browned chicken and bake as usual.
Nutrition
Calories: 1083kcal | Carbohydrates: 12g | Protein: 60g | Fat: 89g | Saturated Fat: 38g | Cholesterol: 412mg | Sodium: 1116mg | Potassium: 1225mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1839IU | Vitamin C: 15mg | Calcium: 385mg | Iron: 4mg