If you’re a sun-dried-tomato hater (we feel you), use FRESH ONES instead. It won’t have as much of a tangy kick, but it’ll still make folks fall at your feet.
Preheat oven to 375°. In a large oven-safe skillet over medium-high heat, heat oil. Season chicken generously with salt and pepper and sear, skin-side down, until golden, 4 to 5 minutes per side. Transfer chicken to a plate and pour off half the fat from skillet.
Return skillet to medium heat and add garlic, thyme, and red pepper flakes. Cook until fragrant, 1 minute, then stir in broth, heavy cream, sun-dried tomatoes, and Parmesan and season with more salt. Bring to a simmer, then return chicken to skillet, skin-side up.
Transfer skillet to oven and bake until chicken is cooked through (and juices run clear when chicken is pierced with a knife), 17 to 20 minutes.
Garnish with basil and serve.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/02/12/marry-me-chicken/