extra-virgin olive oil
bone-in, skin-on chicken thighs (about 2 pounds)
Freshly ground black pepper
cloves garlic, minced
fresh thyme leaves
crushed red pepper flakes
low-sodium chicken broth
chopped sun-dried tomatoes
freshly grated Parmesan
Freshly torn basil, for serving
- 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.