Pat 6 boneless, skinless chicken thighs dry with paper towels and season both sides with salt, pepper, ½ teaspoon of garlic powder, and ½ teaspoon of Italian seasoning.

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.

Add the chicken thighs and sear for 5-6 minutes per side until golden brown. Remove to a plate.

In the same skillet, reduce heat to medium and add 3 cloves of minced garlic. Sauté for 30 seconds until fragrant.

Add ½ cup of sun-dried tomatoes (chopped, oil-packed and drained) and cook for 1 minute.

Pour in 1½ cups of heavy cream, ½ cup of chicken broth, and ½ cup of grated Parmesan cheese.

Stir in 1 teaspoon of Italian seasoning, ½ teaspoon of red pepper flakes, and ½ teaspoon of paprika.

Bring to a simmer, stirring frequently, until the sauce begins to thicken (about 3-4 minutes).

Return the chicken thighs to the pan, nestling them into the sauce.

Reduce heat to low and simmer for 10-12 minutes until the chicken is cooked through (internal temperature of 165°F) and the sauce has thickened.

Taste and adjust seasoning with salt and pepper as needed.

Garnish with optional basil.

Serve over zucchini noodles, cauliflower rice, or roasted broccoli to soak up that incredible sauce.