Ingredients
- 6 Bone in skin on chicken thighs
- 1 tsp Kosher salt
- 1 tsp Black pepper
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 3 tbsp Butter
- 3 tsp Garlic minced
- 1/4 tsp Crushed red pepper flakes
- 2 tsp Italian seasoning
- 1 cup Chicken broth
- 1/2 cup Cream
- 2/3 cup Parmesan cheese shredded
- 1/2 cup Sun dried tomatoes julienne
Instructions
- Preheat oven to 400°.
- Season skin side of the chicken thighs with half of the salt, pepper, onion powder, and garlic powder.
- Add chicken to a hot cast iron or oven proof skillet on medium high heat skin side down. Season flesh side with remaining salt, pepper, onion powder and garlic powder. Sear for 4-5 on both sides then remove from skillet.
- Melt butter in the skillet then add garlic and crushed pepper cooking for two minutes. Add cream, broth, Italian seasoning, tomatoes, and cheese to the pan. Mix and bring to a boil. Continue to cook for 5-7 minutes until thickened.
- Place chicken back in the pan and place in the oven. Bake for 30 minutes.
- When done, stir the sauce and spoon over the chicken.
Notes
*you can use half and half or heavy cream for a thicker sauce.
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