Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • ½ cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • ½ tsp dried oregano
  • ¼ tsp red pepper flakes
  • ½ cup chicken broth (low sodium)

Instructions:

  1. Season the chicken thighs evenly with salt, pepper, and paprika.
  2. Heat the olive oil over medium-high heat until it shimmers. Place the thighs in the pan and sear for 5–7 minutes per side until a deep mahogany-colored crust forms and the chicken is cooked through. Remove and set aside on a plate.
  3. Lower the heat to medium. In the same pan, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1–2 minutes until the garlic is fragrant.
  4. Pour in the chicken broth to deglaze the pan, scraping up the browned bits. Stir in the heavy cream, oregano, and red pepper flakes.
  5. Bring the sauce to a gentle simmer for 3–5 minutes until slightly thickened. Stir in the Parmesan cheese one tablespoon at a time until melted and glossy.
  6. Return the chicken and any accumulated juices to the pan, spooning the sauce over the meat.