Chicken Thighs in a Sun-Dried Tomato Cream-Sauce with a Kick & Pasta

A twist on a Tasty inspired dish, with a little kick

Course Main Course

6 Bone-In & Skin On Chicken Thighs
Salt & Pepper, to taste
2 Tsp Grape Seed Oil
3 Tbsp Butter
4 Cloves Garlic, Thinly Sliced
1 Cup Chicken Broth
1/2 C Heavy Cream
Tony Cachere's Creole Seasoning, to taste
Your Favorite Hot Sauce, to taste
1 Tsp Dried Oregano
1 Tsp Dried Thyme
1/4 C Fresh Basil, Sliced
Pasta of your choice for bedding it on. (I used an Orecchiette Pasta, from Aldi that I had on hand.) Cooked according to package directions.

Preheat your oven to 400°.
Rinse and Pat Dry your Chicken and sprinkle on salt and pepper to taste.
Heat 2 tbsp butter and grape seed oil on medium high heat, in a cast-iron skillet.
Place Chicken Thighs on, skin side down and cook 4-5 min until skin is brown. Turn over and cook another 4 minutes. Set aside on a plate. Using oven mits or pot holders, careful not to burn yourself, pour out excess oil/fat, keeping just a little bit in. (This gives the sauce a good flavor, in my opinion.)
Melt the remaining tbsp of butter in skillet, and add the garlic and cook, stirring some, until the fragrance and aromas hit your soul. (Hehe) and follow by adding your chicken broth, heavy cream, Tony Cachere’s Seasoning, Hot Sauce, Sun-dried Tomatoes, Dried Herbs and Basil, stir together and let come to a quick boil. Stir again and bring heat down to low. Add Chicken back in and turn off heat.
Being careful not to burn yourself, add to the oven, and cook uncovered for 25 minutes, or until internal temperature is at least 165°.
Take out of the oven. Place chicken thigh on bed of pasta and ladle sauce on top. Serve immediately. Enjoy!

*Paired with sauteed asparagus.

This recipe I found was inspired by a Tasty video I found on YouTube. (I will also post a link below to the video, for your viewing pleasure.) I’ve seen some different variations I think on this recipe the past several years, but remembered to save this one this time. It looked delicious everytime I scrolled through my news feed or came across it on YouTube, and so I thought I would give it a try, just making a few adaptations to the recipe. You will notice that there will be a good handful of recipes with a cream sauce in it that I add Tony Cachere’s Creole Seasoning and Hot Sauce to, out of personal preference. Of course if you don’t like the extra kick, or can’t have it, you can always omit these things. Always remember, the rules of cooking are… do what tastes good to you! And always eyeball things. There are some things where measurements actually do matter that you want to pay attention to, but dishes like this or pasta or something with a sauce of some sort… all I can say is taste as you go. Taste as you go. TASTE AS YOU GO! (Now read that part again.) if you want to add a tad more cream, seasonings, whatever it is, that’s fine. Just make sure to again… taste as you go so things aren’t too salty or too bland, and make sure it’s where you like it. This seemed like it went well on top of pasta and…. well I was right, but that wasn’t something I didn’t think was unlikely to happen. 😉