Chicken w/ Sundried Tomato Cream Sauce

Original Recipe by: Tasty

Total Time

45 minutes

Prep Time

15 minutes

Cook Time

30 minutes

Ingredients

• 6 bone-in, skin-on chicken thighs

• Salt, to taste (don’t need much)

• Pepper, to taste

• 3 tablespoons unsalted butter

• 4 cloves garlic, sliced

• 1 cup chicken broth

• ½ cup heavy cream

• ⅓ cup sun-dried tomato

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• ¼ cup fresh basil, sliced

Directions

Season Chicken

1. Lightly season chicken thighs with salt and pepper.

Sear Chicken

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. Drain excess fat and set aside.

Make Sauce

3. Melt 1 tablespoon of butter in the skillet. Add garlic. Stir until fragrant, then add chicken broth, heavy cream, sun-dried tomatoes, dried oregano, dried thyme, and fresh basil and reduce heat to low. Return chicken to the skillet and baste well.

Bake Chicken

4. Bake at  400˚F (200˚C) for 25 minutes.

Serve Chicken

5. Serve immediately and drizzle remaining broth mix over chicken.

Nutrition

• Calories 334

• Fat 20g

• Carbs 7g

• Fiber 1g

• Sugar 4g

• Protein 34g