📋 Instructions

1. 1Dry and season the chicken — Pat the thighs thoroughly dry with paper towels and season both sides with the salt and pepper. Let them sit at room temperature for 10 minutes so they cook evenly.
2. 2Sear until golden — Heat the olive oil in a large skillet over medium-high heat (about 375F / 190C) until it shimmers. Add the chicken in a single layer and sear 5 to 6 minutes per side, until deeply golden brown and the center reads 165F / 74C on an instant-read thermometer. Move to a plate.
3. 3Soften the garlic — Lower the heat to medium (about 300F / 150C), add the butter, and stir in the garlic, sun-dried tomatoes, oregano, and red pepper flakes. Cook 60 to 90 seconds, until the garlic smells sweet and turns pale gold, not brown.
4. 4Build the cream sauce — Pour in the heavy cream and scrape up the browned bits from the bottom of the pan. Bring to a gentle simmer, then lower the heat to medium-low (about 250F / 120C) and cook 3 to 4 minutes, until the sauce coats the back of a spoon.
5. 5Melt in the parmesan — Pull the pan off the heat and whisk in the parmesan until the sauce is smooth and glossy. Taste and add salt only if it needs it.
6. 6Return the chicken — Nestle the chicken back into the sauce along with any juices on the plate. Simmer over low heat (about 225F / 110C) for 5 to 6 minutes, until the sauce bubbles softly at the edges and the chicken is hot through.
7. 7Finish with basil — Scatter the torn basil over the top, turn off the heat, and let the pan sit for 3 minutes. The sauce will thicken slightly as it rests.
8. 8Serve and spoon over — Spoon the sauce generously over each piece of chicken and serve right away with crusty bread, rice, or mashed potatoes to catch every drop.