Season chicken with salt and pepper.
In a large saute pan with at least 2 inch high sides, add olive oil and 2 Tbsp butter. Heat on medium high heat until sizzling, then add the chicken thighs. Cook chicken on one side until lightly browned, about 4 minutes, then turn and brown opposite side, an additional 3-4 minutes. When chicken is about 75-80% cooked through, transfer to a plate and cover with tinfoil to keep warm.
Melt remaining 1 Tbsp butter in skillet with chicken drippings. Reduce heat to medium and add minced garlic and red pepper flakes. Stir about 30 seconds untli garlic is fragrant (not burnt). Quickly add the chicken broth, cream, sun-dried tomatoes, parmesan, and dried spices. Bring to a gentle simmer and cook until slightly thickened, about 3-5 minutes.
Return the chicken to the pan with the rougher side up. Simmer chicken in sauce, uncovered, about 4-5 minutes, then flip the chicken so that smooth side is up, until chicken is cooked through, another 4-5 minutes. (Thighs are done when about 175 degrees in thickest part).
Add fresh basil and stir.
Serve chicken thighs on plate topped with sauce.
Enjoy!
