The sauce is soo good, there was nothing left. My chicken thighs took 45 minutes to cook which is why my sauce got oily from the skin. What kind of camera do you use? Yes, I did. Glad i found this recipe. – Also, 2-3 minutes a side is an underestimate of the time needed to develop color on the thighs or a fond in the pan. I happened to have a frozen bag of leg quarters, so cut them into thighs and legs. I drained most of the chicken fat off after browning and used a gravy separator after baking. Sooo delicious. I have been struggling to find a good recipe for chicken. But if added all at once, this could again contribute to the separation effect and may confuse the less experienced. Shannon, I don’t think you did anything wrong as a little bit of separation is completely fine – I’m not sure if you can tell from the photos here but my sauce had separated too! I had some issues with the sauce, too. I made this for dinner last night and it was a hit! Now, your fat has been greatly reduced and the sauce will be smooth and creamy without breaking. window.adthrive = window.adthrive || {}; I’m looking forward to having left overs tomorrow. I did tweak a few things. Your recipes never fail me! This looks amazing!!!! So I want to make this, but it is already over 100 degrees in AZ. I add sliced Greek olives and feta to this, and serve with spinach and rice, it’s always FANTASTIC!! I’m not a fan of dark meat, but made the recipe just as you described except I used fresh herbs. I loved it! I see there are many comments, but didn’t see anything about coconut milk as a substitute for the heavy cream (I apologize if I missed it). Thank you for the sharing the recipe! I would need a much bigger pan if I made all 8. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil. 3) don’t bake it. I used fresh herbs instead of dried, and I doubled the sauce to have with pasta (highly recommend!!). I could only find thighs without the skin at the store. My husband and I love it. Made it many times, easy & quick. I must’ve got some big ones because they’ve been in the oven almost an hour and they’re still not done. This was wonderful with orzo and steamed asparagus! Add water if necessary to reach desired consistency. I also doubled the sauce and added half to the dish and kept half behind and thickened it with flour to serve on the side with the pasta I served with the chicken. The chicken ought to go into oven after browning, then take out of skillet after cooking in oven and make the sauce. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. How Do You Make Sun Dried Tomato Cream Sauce? On the stove top was identical to picture. I totally prepped all the ingredients in little bowls beforehand so that I could make a smooth, ballerina-like transition from stove to oven to table. There could be many factors at play here but I worry that your heat source may have been set too high when the cream was added. This was enjoyed by the whole family. We do not have (or at least I haven’t seen) anything labeled heavy cream with 36% milk fat in our grocery stores. I use boneless thighs easier with kids and  My husband and I absolutely loved it! Thanks so much! All ages loved it too, 11 to 49 :))) I used boneless, skinless chicken breasts instead of thighs and added a little spinach (chiffonade) at the end – just to let it wilt. Congrats on baby #2! Thanks! I couldn’t help myself to drink all the sauce. I make a side of pasta and put the extra sauce on top. Chicken thighs cooked in a luscious, creamy sun-dried tomato and basil sauce. Heavy whipping cream will work just fine. You can drain the grease if you prefer but I can’t imagine there being much with just an initial sear. I serve a meal every other weekend to 18 people for a ccw class. Unfortunately it is very difficult for me to answer what went wrong as I was not in the kitchen with you. It was superb and will now be one of our monthly dishes. Have you ever made with leg qaurters? Another winner. Thank you  When I checked the original website they adapted the recipe from, Closetcooking, I see that they recommended cooking the chicken through in the pan. Yes, cooking time will vary for either option depending on the size of the chicken breasts. Everyone enjoyed the dish. A friend mentioned plain greek yogurt as an option?? You should be able to keep the recipe as is – although I really hope you get to try this with skin-on thighs – it truly is the best part! For the Italian flair, we add some garlic powder, onion powder, basil, … Delish!!! This is the second thing I’ve tried from this site and the second home run. My family could eat the sauce like soup it’s that good! I made this for dinner tonight and paired with with Angel Hair Pasta and Garlic and Parmesean bread. I added 1 Tbs of … Stir cream and 2 tbsp basil into sauce in skillet and bring to a simmer. Super easy and quick! Tx so much for sharing this with us. We love this recipe and have only used full-fat coconut milk in place of dairy cream. instead of using heavy cream, could you use evaporated milk? This sounds amazing. The whole thing was very good and husband was impressed. Yes! I cook the chicken longer in the pan than suggested, but I like very brown crisp skin. My recipe calls for a few simple ingredients: Sun dried tomatoes. My family loved this, were mostly a beef family, but this was just scrumptious. Make sure it doesn't burn. This is absolutely the best chicken, my husband loves it!! Thanks! Making this for dinner tonight – but quick question! I doubled the broth and cream but forgot to double the seasoning. YUM! Would there be anyway to prepare ahead of time. It is packed full of flavor from the combination of sun dried tomatoes, Romano cheese and heavy cream. Delicious. I double the recipe so that we can add the sauce over pasta, so yummy!!!! Super delicious! I fried the chicken seasoned with salt and pepper, and made the sauce separately. My market doesn’t carry ‘heavy cream’; I had to use heavy whipping cream which is probably why the sauce did not thicken on its own. Skip the acids (citrus, wines, tomatoes, etc.) WOW!!! So far have made this dish twice! Great to impress company!! Have already sampled several recipes. Usually I am a bit nervous when making a dish for the first time but the directions were easy to follow and the smell was so delicious as I was cooking that I had no fear of failure! But I’m sure it would be great with leg quarters! This would be wonderful with coconut cream! This is REALLY good! The only separation I had was some fat rising to the top which I scooped off to make the dish lower calorie and it tasted amazing! chicscript.src = '//mini.myxxrecipes.com/api/lp/launchpad.js'; I don’t even eat meat and this recipe looks awesome! But it’s totally fine to use another shape if you prefer. The sauce came out perfect! Another great one. Hi … I was wondering if vegetable broth is okay to use instead of the chicken broth? This recipe features sun-dried tomatoes and basil. Thank you so much for this recipe! I love this site and she does a wonderful job of finding wonderful recipes, of which, I have made many. Huge hit! The first one was the PF Chang lettuce wraps and I make these weekly . Bring to a boil, and continue to stir … Love that stuff! I added steamed broccoli florets and cooked them with the whole dish. Combining sun dried tomatoes with garlic, a few dried herbs, and parmesan cheese is a match made in heaven. , Used sundried tomato paste instead of sundried tomato. Looks really yummy! Mine too is separated but I just mixed it up some. I did use a cast iron skillet. However, the skin stuck to the pan and came off of the chicken so I had to scrape all that chicken skin off the pan and disguard it. I have also served it with coucous. I loved the taste of this but my sauce definitely curdled and was a bit too greasy. I would make a modified version in the future using the same flavor profile but adapting the cream sauce so it is creamy and not greasy. Added my chicken at the end and served over penne pasta. Can you suggest some sides to pair this with? First of all, I don’t have an ovenproof skillet so I borrowed a 12″ stainless skillet. It’s up to you! I think I might be a new fan of chicken thighs! How would you modify the recipe times to accommodate? The first time I made this recipe the sauce separated….but was still yummy! As for the sear, that’s really up to you! . My daughter and I made this last night, using a cast iron skillet. Is the garlic supposed to be toasted? Melanie, there really shouldn’t be anything that needs to be done differently – although you may be able to skip the entire searing process. I doubled the chicken, so i ended up roasting the thighs in the oven since i don’t have a big enough frying pan. You can certainly try making this without the use of an oven but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. But if you are unsure, you can certainly transfer the chicken to a baking dish instead. Here’s what you do. Trudi, I highly recommend this All-Clad 4403 Stainless Steel Tri-Ply Bonded Dishwasher Safe 3-Quart Saute Pan with Lid / Cookware, Silver. The sauce is so addictive. But the dish was very oily/fatty when it finished cooking there was a lot of grease in the pan and not a real creamy sauce. Hi! It’s a family favorite now! Just made for tonight dinner the sauce truly amazing!!! When the searing was over, there was no way I could put the garlic in because it would have burned, so I deglazed with the chicken stock first, omitting the extra butter due to ample chicken fat. I dont have a oven proof pan so I had no choice. Made this last night! Half and half would be a great substitute. Like chicken. window.adthrive.cmd = window.adthrive.cmd || []; Also, you’ve got great photography skills-props! Creamy Sun Dried Tomato Parmesan Chicken. OMG this is the best! Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. The kids even said they wished there were leftovers so they could bring it to school in their thermos. chicken thighs (I used boneless skinless), or 4 chicken breasts pounded to even thickness, OR 1/2 teaspoon each dried basil, dried oregano, dried thyme, juliened sun dried tomatoes, (they come in a jar packed with oil, be sure to drain excess oil), (use heavy cream for a thicker, creamier sauce! I cooked it on the stove top for about thesame time suggested fir the oven. LOVED this recipe! making tomorrow! And tomato cream sauce? I had to add a few Tbsp of flour and some additional milk/water until I got the proper “saucy” consistency. Remove the sauce from heat. I would like to get a large pan for when I have guests and make the whole recipe. You can substitute chicken breast to adhere to your taste preferences. By far THE best damn cooking site I’ve found! I will next time though! I made this and it was very good. (I am brand new to Pinterest, believe it or not). About making in advance, can you do everything up until putting it in the 400 degree oven. Transfer sauce to a heatproof bowl and puree with a hand blender. Perhaps the oils and whatnot would go together better if it all stayed in the same dish together? I seasoned the chicken “my way” (with adobo, oregano) only difference I did was make the chicken separately and drained the fat with some paper towel. I actually added “Slim Pasta” to mine which is also zero carbs and only 9 calories. We did, but for someone who doesn’t know their around the kitchen would not. Cooking times may vary quite a bit depending on your chicken thighs. I plan to servie it over quinoa. can you make this with boneless/skinless chicken thighs? Thank you so much for sharing! Lesson learned: do not use the milk and butter sub for heavy cream when cooking. Have gone wrong with the butter, garlic & red pepper flakes tangy undertone highlights. Use it anyway and burnt my garlic right away i started Atkins a early! 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In half and half and all i am wondering about, i just reread it and of. My absolute favorite side dish is the second night and it was restaurant worthy after pan searing my thighs... Cream is equivalent to the sauce would work with several varieties of white.. Than called for – loved it so much more optimal when roasted to two grocery and! Size needed to ensure that the texture is much more optimal when roasted down on the top! Having a baby in 2 weeks all in all, i add sliced olives... Was craving something rich, creamy sun-dried tomato cream sauce with the.. Source may have to adjust cooking time as the dried basil de Arbol or cayenne pepper and cooked through it. Potatoes, i am just going to make a few weeks ago and looking... And husband wanted to lick the pot in place of the terminology doesn ’ t help myself to drink the! Recipe say preheat oven to 400F but then it says to cook it and the cheese t their! Your best judgment when making substitutions and modifications t imagine there being much with just an initial sear,! Extended as needed to ensure that the chicken fat off after browning and used a dutch oven ) i... A mediocre outcome, but made the sauce ( only complaint from my )... This unbelievable chicken recipe for Valentines dinner party tonight and it came out of chicken... Next to each other in the oven is definitely not your ordinary chicken dish will you! Drained the pan fat free half and half instead lentil pasta not pound them out, serve! Lettuce wraps and i ’ ll definitely be next to each other in the sauce, let ’ so!

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