🥗 Ingredients

- 4-6 boneless chicken thighs
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1 tbsp butter
- 4 garlic cloves, minced
- 80g (3 oz) sun-dried tomatoes, oil-packed, drained
- 200ml (3/4 cup) chicken broth
- 200ml (3/4 cup) heavy cream
- 50g (1/2 cup) parmesan, freshly grated
- 1 tsp Italian seasoning
- Fresh basil for garnish

👨‍🍳 Instructions

1. Season chicken thighs generously with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Sear chicken thighs for 4-5 minutes per side until deep golden brown ??? do not move them while searing.
4. Remove chicken from pan and set aside.
5. Reduce heat to medium, add butter and minced garlic, saut?? 30 seconds until fragrant.
6. Add sun-dried tomatoes and cook for 1 minute.
7. Pour in chicken broth, scraping up all the browned bits from the bottom.
8. Add heavy cream and Italian seasoning, stir to combine.
9. Add grated parmesan and stir until melted and sauce begins to thicken.
10. Return chicken to the pan and spoon sauce over each piece.
11. Simmer on low for 5-8 minutes until chicken is cooked through and sauce is thick and glossy.
12. Garnish with fresh basil and serve immediately.