Elevate your weeknight dinner with this rich, one-pan braised chicken and cream sauce.
In short: This recipe transforms simple chicken thighs into a sophisticated meal using a sun-dried tomato cream sauce. By searing the chicken first and finishing it in the oven, you achieve crispy skin and a deeply flavorful, luscious sauce that outperforms standard tray bakes.
The process begins by browning six bone-in, skin-on chicken thighs in olive oil over medium-high heat until the skin is crispy. After searing both sides, the chicken is set aside while mushrooms are sautéed in the rendered fat until browned. Aromatics including garlic, shallot, fresh thyme, and crushed red pepper flakes are then toasted in the pan for one minute.
The sauce is built by deglazing with brandy or cognac, followed by a mixture of chicken broth, 35% cream, sun-dried tomatoes, and grated Parmesan. Once the liquid simmers, the chicken and mushrooms are returned to the skillet and baked at 350ºF (180ºC) for 25 minutes until fully cooked.
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- Summary by Intellect · source: 🔵 One Pan Chicken with Sun Dried Tomato Cream Sauce Recipe
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