Chicken in Cream sauce - chick thigh

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• 5-6 Chicken Thighs (Bone-In)
• 1 tbsp olive oil
• 1/2 cup sun-dried tomatoes (whole or chopped)
• 3/4 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup or Parmesan cheese
• 4 garlic cloves minced
• 1 tap dried oregano
• 1/2 tsp red pepper flakes
• Salt to taste
• Pepper to taste
• Onion powder to taste

Seasoning for the Chicken Thighs

• Salt
• Pepper
• Smoked paprika
• Onion powder
• Garlic powder
• Italian seasoning

1. Preheat the oven to 375.
2. Season the chicken with the blend above.
3. Heat the olive oil in a large cast iron skillet then sear the chicken thighs for 5 minutes per side.
4. Set aside then lower the heat to medium add in the garlic, oregano, and red pepper flakes and sear until fragrant. 
5. Stir in the chicken broth, heavy cream, sun-dried tomatoes and Parmesan Cheese. Bring sauce to a simmer, taste the sauce and adjust to taste then add back in the chicken thighs skin side up.
6. Transfer skillet to the over and cook for 15-20 minutes until Chicken reaches 165 degrees Internet temperature.
7. Remove for the oven and stir the sauce then spoon over the chicken.
8. This goes great over Mashed Potatoes and Rice.