# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 tablespoon olive oil
→ Sauce
05 - 2 garlic cloves, minced
06 - 1/2 cup sun-dried tomatoes, drained and sliced
07 - 1 teaspoon dried Italian herbs
08 - 1/2 cup chicken broth
09 - 3/4 cup heavy cream
10 - 1/4 cup grated Parmesan cheese
11 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Garnish
12 - 2 tablespoons chopped fresh basil or parsley
# How to make it:
01 - Pat chicken thighs dry and season evenly on both sides with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat; sear chicken thighs 3 to 4 minutes per side until golden brown. Remove and set aside.
03 - Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
04 - Stir in sun-dried tomatoes and dried Italian herbs to combine.
05 - Pour in chicken broth, bring to a simmer, and scrape up any browned bits from the pan.
06 - Reduce heat to medium-low; stir in heavy cream, grated Parmesan cheese, and crushed red pepper flakes. Simmer 2 to 3 minutes until slightly thickened.
07 - Return chicken thighs to the skillet, nestle into the sauce, cover, and simmer for 10 to 12 minutes until internal temperature reaches 165°F.
08 - Sprinkle chopped fresh basil or parsley over the chicken before serving.
