This is a meal that looks like it took a lot of effort but it's pretty easy to put together. The flavor of this sauce is incredible. I served mashed red potatoes with it and used them to sop up extra sauce on my plate! I used boneless, skinless thighs but you could easily use bone-in. Mine crisped up enough without the skin and made it easy to devour, HA!
8-10 chicken thighs
salt and pepper, to taste
3 tbsp butter, divided
3 cloves garlic, minced
1/4 tsp red pepper flakes
1 cup chicken broth
1/2 cup heavy cream
1/3 cup sun-dried tomatoes in oil, drained and diced
1/4 cup parmesan
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp dried basil (I used fresh, just chopped a few leaves)
Preheat the oven to 400. Season chicken with salt and pepper. Melt 2 tbsp butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down if it has skin, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining 1 tbsp butter and add garlic and red pepper flakes. Cook, stirring frequently, for about a minute. Stir in chicken broth, heavy cream, sun-dried tomatoes, parmesan, and herbs. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
Place in oven and roast until completely cooked through, about 20-25 minutes for boneless chicken, 25-30 for bone-in.