Servings: 8

8 bone-in, skin-on chicken thighs 8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided 3 tablespoons unsalted butter, divided
3 cloves garlic, minced 3 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste ¼ teaspoon red pepper flakes, or more, to taste
1 cup chicken broth 1 cup chicken broth
1/2 cup heavy cream ½ cup heavy cream
1/3 cup julienned sun dried tomatoes in olive oil, drained ⅓ cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan ¼ cup freshly grated Parmesan
1/4 teaspoon dried thyme ¼ teaspoon dried thyme
1/4 teaspoon dried oregano ¼ teaspoon dried oregano
1/4 teaspoon dried basil ¼ teaspoon dried basil
1/4 cup basil leaves, chiffonade ¼ cup basil leaves, chiffonade

Preheat oven to 400 degrees F.
Season chicken thighs with salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2 to 3 minutes per side; set aside.
Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 to 2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
Bring to a boil; reduce heat and simmer until slightly thickened, about 3 to 5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25 to 30 minutes.
Serve immediately, garnished with basil, if desired.