You will definitely be sopping up this sauce with some crusty bread! The red pepper cream sauce takes ordinary, boring chicken to a new level, but the real reason this dish is totally amazing is the cut of chicken. For a flavorful boost, use chicken thighs or legs instead of chicken breasts.  No need to worry about drying out, this chicken falls off the bone!!


To ensure crispy skin, the chicken is browned first in a pan, then roasted in the oven.  You can always pop it under the broiler at the end for an even crispier finish! It looks beautiful topped with fresh basil at the end. Simply serve it out of the pan!


Chicken with Red Pepper Cream Sauce


6-8 chicken thighs
3 tbsp. olive oil +2 tbsp. for sauce
3 cloves garlic, finely chopped
1 small onion, finely chopped
1 cup chicken stock
1/2 cup heavy cream
1/4 cup fresh grated Parmesan cheese
1- 1-1/2 tbsp. red pepper flakes to taste
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. basil
1/4 cup fresh basil leaves
salt/pepper to taste



Preheat oven 400 degrees.

Season chicken thighs with salt and pepper.

Heat olive oil in a large pan to medium high heat.

Add chicken skin side down and brown both sides, approximately 3-5 mins. per side.
Remove chicken from the pan and set aside. (Chicken will be just browned, not cooked through.)

To additional 2 tbsp. olive oil, add onion, garlic and red pepper flakes.
Golden garlic and cook onion while continuously stirring approximately 2-3 minutes or until you smell the red pepper and garlic.

Stir in chicken stock, heavy cream, Parmesan, thyme, oregano, and basil.

Bring to a boil.
Reduce heat to simmer until thickened, approximately 5-7 minutes.

Add chicken back to skillet.(Sauce should only cover the bottom of the thighs.)
Roast in the oven until cooked through, 25-35 minutes.


Top with fresh basil and serve!