• 1 Tablespoon Extra-Virgin Olive Oil
• 6 Boneless Skinless Chicken Thighs (about 2 Pounds)
• Kosher Salt
• Ground Black Pepper
• 1 Tablespoon Garlic, minced
• 1 Tablespoon Thyme Leaves

• 1 Teaspoon Crushed Red Pepper Flakes
• 3/4 Cup Low-Sodium Chicken Broth
• 1/2 Cup Heavy Cream
• 1/2 Cup Chopped Sun-Dried Tomatoes
• 1/4 Cup Grated Parmesan
• Fresh Torn Basil, garnish

Start by heating olive oil in a cast-iron pan over medium to high heat. Season thigh well with salt and pepper on both sides. Then sear the chicken for about 3 minutes per side.

Once the chicken is seared, remove the chicken from the skillet. Add the diced garlic, thyme, red pepper flakes sauté for 1 minute being careful not to burn it. Now add the chicken broth and cream to the pan. Let simmer until cream sauce begins to thicken for just about 5 minutes. Now stir in the sun-dried tomatoes.

Place the chicken back in the pan sauce all over the chicken. Place in an oven set at 375 degrees and cook for 11-13 minutes until chicken is cooked through.

Top with fresh basil and freshly grated parmesan cheese and serve.