Sun dried tomato creamy chicken



I love this dish as it works well with most carbohydrates, you can have it with rice, potatoes, or add pasta to the sauce and have this as a pasta dish. It is simple tasty and can feed up to 6-8 people depending on how much chicken you use.


  • 8 bone-in, skin-on chicken thighs
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/4 teaspoon chilli flakes, or more, to taste
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1/3 cup sliced sun dried tomatoes in olive oil, drained
  • 1/4 cup freshly grated cheddar
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil


  1. Preheat oven to 200 degrees C.
  2. Season chicken thighs with salt and pepper, to taste.
  3. Melt 2 tablespoons butter in a large oven-proof pot 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 of butter in the pot. Add garlic and chilli flakes, and cook for 1-2 mins, stirring frequently. Stir in chicken stock, heavy cream, sun dried tomatoes, cheese, 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. Cover and place in the oven and roast for 25-30 minutes until cooked.
  7. Serve immediately and mmmenjoy

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s