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, less/reduced sodium

  1 cup or 240g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Sun-dried tomatoes

  ⅓ cup or 18g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

• 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 the oven to 400°F. Season the chicken thighs with salt and pepper.
2. Melt 2 tablespoons of butter in a large oven-proof skillet over medium-high heat. Add the chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Set aside.
3. Melt the remaining tablespoon of butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes.
4. Stir in chicken broth, heavy cream, sun-dried tomatoes, Parmesan, thyme, oregano, and dried basil. Bring to a boil, then reduce heat and simmer until slightly thickened, about 3-5 minutes.
5. Return the chicken to the skillet. Place in the oven and roast until completely cooked through, reaching an internal temperature of 165°F, about 25-30 minutes.
6. Serve immediately, garnished with fresh basil leaves, if desired.