Preheat oven to 400 degrees F.
Season chicken thighs with salt
and pepper, to taste.
Melt 2 tablespoons butter in a
large oven-proof skillet over medium high heat. Add
chicken, skin-side down, and sear both sides until
golden brown, about 2-3 minutes per side; set aside.
Melt remaining tablespoon butter
in the skillet. Add garlic and red pepper flakes, and
cook, stirring frequently, until fragrant, about 1-2
minutes. Stir in chicken broth, heavy cream, sun dried
tomatoes, Parmesan, thyme, oregano and basil.
Bring to a boil; reduce heat and
simmer until slightly thickened, about 3-5 minutes.
Return chicken to the skillet.
Place into oven and roast until
completely cooked through, reaching an internal
temperature of 175 degrees F, about 25-30 minutes.
Serve immediately, garnished with
basil, if desired.