8 Servings 45 min Cook
8 Thigh, bone removed Chicken Thigh
1 Dash Salt
1 Dash Pepper
3 Tbsp Butter
3 Cloves, minced Garlic
1/4 Tsp Crushed Red Pepper Flakes
1 Cup Chicken Broth
1/2 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
1/3 Cup Sun-Dried Tomatoes
1/4 Cup, grated Parmesan Cheese
1/4 Tsp, leaves Thyme
1/4 Tsp, ground Oregano
1/4 Tsp, ground Basil
1 Cup leaves, whole Basil
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 165 degrees F, about 25-30 minutes.
Serve immediately, garnished with basil, if desired.
Enjoy!
Recipe inspired by: http://damndelicious.
net/2014/11/22/chicken-sun-dried-tomato-cream-sauce/
