Ingredients

• 1 tablespoon olive oil
• 2 pounds bone-in, skin-on chicken thighs (about 6 pieces)
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• ¾ cup low-sodium chicken broth
• ½ cup heavy cream
• ½ cup sun-dried tomatoes, chopped
• ¼ cup freshly grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (or basil) for garnish

Instructions

1. Preheat the oven: Set to 375°F (190°C).
2. Sear the chicken:
   • Heat olive oil in a large oven-safe skillet over medium-high heat.
   • Season chicken with salt and pepper on both sides.
   • Place skin-side down and sear for 4–5 minutes until golden brown. Flip and sear the other side for another 4–5 minutes.
   • Remove the chicken and set aside on a plate.
3. Make the sauce:
   • Lower the heat to medium.
   • In the same skillet, sauté garlic, oregano, and red pepper flakes for about 1 minute until fragrant.
   • Stir in chicken broth, heavy cream, sun-dried tomatoes, and Parmesan cheese.
   • Taste and adjust seasoning with additional salt or pepper if needed.
4. Combine and bake:
   • Return the chicken to the skillet, skin-side up.
   • Bring the sauce to a gentle simmer, then transfer the skillet to the oven.
   • Bake for 15 minutes, or until the chicken is fully cooked through.
5. Garnish and serve:
   • Sprinkle with fresh parsley or basil.
   • Serve hot over rice, pasta, or alongside steamed vegetables.

Tips & Notes

• You can swap chicken breasts for thighs, but watch the cooking time to prevent overcooking.
• Use freshly grated Parmesan for the best flavor and melt.
• If sun-dried tomatoes are too tangy, substitute roasted red peppers for a milder, smoky taste.
• For a lighter option, replace heavy cream with half-and-half or a dairy-free substitute.
• Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition