Chicken with Sun-Dried Tomato Cream Sauce

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  8 thigh, bone removed or 752g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  3 tbsp or 43g

• Garlic

  Raw

  3 cloves, minced or 9g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Sun-dried tomatoes

  ⅓ cup or 18g

• Parmesan cheese

  Low sodium

  ¼ cup, grated or 25g

• Thyme

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Oregano

  Spices, dried

  ¼ tsp, ground or 0.5g

• Basil

  Spices, dried

  ¼ tsp, ground or 0.3g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

Directions

1. Preheat oven to 400 degrees F. Season chicken thighs with salt and pepper, to taste.
2. 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.
3. 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.
4. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
5. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
6. Serve immediately, garnished with basil, if desired.
7. Enjoy!
8. Recipe inspired by: http://damndelicious.net/2014/11/22/chicken-sun-dried-tomato-cream-sauce/

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