Directions 4 steps | 45 Minutes
Preheat oven to 375°F. Season both sides of the chicken thighs with salt and pepper. Heat a large cast iron skillet (or other oven-safe skillet) over medium-high heat. Add 1 tablespoon of olive oil and place chicken thighs skin side down. Cook for around 7 minutes, or until skin separates easily from the bottom of the skillet and looks golden brown. Flip and repeat the process.
Remove the chicken from the skillet and set aside. Turn the heat down to medium. Add the other tablespoon of olive oil and the garlic. Stir and cook just until fragrant, 15-30 seconds. Stir in the thyme, red pepper flakes, chicken broth and heavy cream. Bring to a simmer and cook for 5 minutes. Add sun-dried tomatoes and Parmesan cheese. Stir and continue cooking for around 10 more minutes. Return chicken to the skillet and cover with the sauce.
Transfer the skillet to the oven and cook for 15-18 minutes, until the chicken is cooked through and the juices run clear.
Serve the Marry Me Chicken topped with fresh basil and additional Parmesan cheese. Add additional red pepper flakes for more heat. Enjoy!