Chicken Recipes Explore Main Courses Recipes

CHICKEN TOMATO CREAM SAUCE

Crispy tender chicken in probably the most superb cream sauce ever. Very good, you wish to reduce the sauce!

know Thanksgiving is in a few days however I simply wanted a break from all of the turkey-stuffing-sweet potato-brussels sprouts style testing and check out one thing enjoyable with one thing utterly unrelated to Thanksgiving. Like chicken.

However that is undoubtedly not your unusual chicken dish. It’s higher. Manner higher. In any case, how are you going to go improper with a solar dried tomato cream sauce with probably the most crisp chicken thighs?

The cream sauce is simply so good, you’ll truly wish to simply skip the chicken and eat the sauce with a spoon as a substitute!

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:

  1. Preheat oven to 400 degrees F.
  2. Season chicken thighs with salt and pepper, to taste.
  3. 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.
  4. 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.
  5. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
  6. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
  7. Serve immediately, garnished with basil, if desired.

 

1 Comment

  1. 5 stars
    CHICKEN TOMATO CREAM SAUCE.Crispy tender chicken in the most amazing cream sauce ever. Very good, you will want to throw the sauce down!So beautiful! I add onions because I love them and fresh spinach for bulk, color and nutrients. This dish is suitable but decadent and their flavors are excellent. It is true that you will want to drink this sauce! This was confirmed last night with rice pilaf (out of the box) and lemon roasted asparagus and my boyfriend. I did it a few times and kept coming back. Thanks Chung-Ah!I have made this recipe sooo many times and delicious! The sauce is amazing, they usually make an “extra” sauce and serve with this angel hair pasta. The only thing I put in place is chicken breast (just a family choice) instead of thighs, but I am not making any other changes.That was great! I did a few tweaks, but the recipe remained true. Boneless, skinless chicken breast bc preferred by my husband was used. And since I like to cook a pot, I threw green beans and sliced mushrooms while cooking the garlic. It is enjoyed by the whole family. The children even said that they wished that there would be leftovers to bring them to school in their thermos.OH MY GOD!!! This was delicious. The quality of this restaurant! The only change I made was a pinch of hot pepper and it is cooked completely on the stove. Service or macaroni may have been used on mashed potatoes. That was great. Eating only sauce alone was good. Dried tomatoes really added. The garlic flavor could not be obtained. I can’t say how good this is!Flavors were amazing! But when the meal was over, the meal was very greasy / greasy skillet and not a real creamy sauce too. The sauce is thin and I followed the recipe exactly. In the future I would make a modified version using the same flavor profile, but the cream sauce is creamy and not greasy.This is one of my FAVORITE recipes and its keto friendly !! My mouth is just thinking about doing this. After frying the chicken, I drain most of the oil. Throw a few tbs of butter before eating garlic and chili flakes and the sauce turns out to be AMAZING! Many thanks for this recipe!The best chicken recipe I’ve ever made! Cream sauce is very, very good. It goes well with a rustic meal and Pino Noir wine. This is like a Chef-made recipe. I use chicken breast with skin instead of thigh. A little less fat and very tasty!It made dinner very tasty and super easy for dinner. After the chicken was fried, it left some grease in the pan. I poured it and then I made cream sauce. Everyone loved it and I’m looking forward to what’s left tomorrow!I just did tonight – the first time I flocked very badly – it turned out very well. A wonderfully strong flavor! After removing the chicken from the pan, I added some white wine to the recipe. I used a light cream instead of using heavy cream. My wife is impressed and we look forward to studying more of your recipes! Thank you!This has become a staple in our monthly menu! So you can add pasta, very yummy sauce, double the recipe !! I also add more red pepper flakes like a little spice in our lives There are 3 young boys and they are always in demand!

Leave a Reply

Your email address will not be published. Required fields are marked *