Chicken with Sun-Dried Tomato Cream Sauce

INGREDIENTS

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

INSTRUCTIONS

• 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 2-3 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 1-2 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 3-5 minutes. Return chicken to the skillet.
• Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
• Serve immediately, garnished with basil, if desired.