Skillet Sun-Dried Tomato Chicken Thighs

Instructions

1. Preheat oven to 500 degrees.
2. Season chicken thighs on each side with Italian seasoning, ground thyme, salt, and pepper.
3. In a cast-iron skillet over medium-high heat, heat oil. Place chicken thighs in even layer and cook until lightly golden on each side, about 2-3 minutes per side (note that the chicken will not yet be cooked throughout). Transfer chicken to a plate and set aside.
4. Reduce stovetop temperature to medium and add in chicken broth, heavy cream, garlic powder, and red pepper flakes. Bring to a light simmer for 1-2 minutes, stirring regularly. Stir in sun-dried tomatoes and shredded Parmesan and simmer for additional 1 minute.
5. Return chicken thighs to skillet and transfer skillet to preheated oven and cook until internal temperature reaches 165 degrees, about 6-8 minutes, before garnishing with shredded Parmesan, Italian seasoning, and freshly-cracked pepper.