# Components:
→ 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 cloves garlic, 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
# Method:
01 - Pat chicken thighs dry and evenly season both sides with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs for 3 to 4 minutes per side until golden brown. Remove and set aside.
03 - In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
04 - Stir in sun-dried tomatoes and dried Italian herbs until combined.
05 - Pour in chicken broth and bring to a gentle simmer, scraping up browned bits from the pan.
06 - Lower heat to medium-low. Stir in heavy cream, Parmesan cheese, and optional crushed red pepper flakes. Simmer for 2 to 3 minutes until the sauce slightly thickens.
07 - Nestle chicken thighs back into the skillet with the sauce. Cover and simmer for 10 to 12 minutes until chicken reaches an internal temperature of 165°F (74°C).
08 - Sprinkle chopped fresh basil or parsley over the dish prior to serving.
