# 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
# Directions:
01 - Pat chicken thighs dry with paper towels and season both sides evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and cook for 3 to 4 minutes per side until golden brown. Remove from skillet 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 evenly combined.
05 - Pour in chicken broth, bring to a gentle simmer, scraping browned bits from the pan to incorporate.
06 - Reduce heat to medium-low. Stir in heavy cream, grated Parmesan cheese, and red pepper flakes if using. Simmer for 2 to 3 minutes until the sauce slightly thickens.
07 - Return chicken thighs to the skillet, nestling each piece into the sauce. Cover and simmer for 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F.
08 - Sprinkle chopped fresh basil or parsley over the dish before serving.
