"Follow the exact same directions for grilling, just use a cast-iron or grill-friendly skillet. 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."
1 tablespoon extra-virgin olive oil
6 bone-in, skin-on chicken thighs (about 2 pounds)
kosher salt to taste
freshly ground black pepper to taste
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 teaspoon crushed red pepper flakes
¾ cup low-sodium chicken broth
½ cup heavy cream
½ cup sundried tomatoes, chopped
¼ cup freshly grated Parmesan
freshly torn basil, for serving
Preheat oven to 375°F.
Heat oil in a large oven-safe skillet over medium-high heat. Season the chicken generously with salt and pepper and sear, skin-side down, until golden, 4 to 5 minutes per side. Transfer the chicken to a plate and pour off half the fat from the skillet.
Return the skillet to medium heat and add garlic, thyme and red pepper flakes. Cook until fragrant, 1 minute, then stir in the broth, heavy cream, sun-dried tomatoes and Parmesan. Season with more salt. Bring to a simmer, then return the chicken to the skillet, skin-side up.
Transfer the skillet to the oven and bake until the chicken is cooked through (and juices run clear when chicken is pierced with a knife), 17 to 20 minutes. Garnish with basil and serve.
Note: The sun-dried tomato cream sauce will make EVERYONE fall in love.