1. 1. Preheat Your Oven and Prepare the Chicken: Start by preheating your oven to 400 F (200 C). Pat the boneless, skinless chicken thighs dry with paper towels. In a medium bowl, toss the chicken thighs with olive oil, Italian seasoning, garlic powder, salt, and black pepper until they are evenly coated.

2. 2. Sear the Chicken (Optional but Recommended): Heat a large oven-safe skillet (like a cast iron pan) over medium-high heat. Once hot, add the seasoned chicken thighs and sear for 2-3 minutes per side until golden brown. If you don’t have an oven-safe skillet, you can sear in a regular pan and then transfer the chicken to a baking dish.

3. 3. Prepare the Creamy Sauce: While the chicken is searing or after it’s transferred, in a separate bowl, whisk together the heavy cream, chicken broth, grated Parmesan cheese, chopped sun-dried tomatoes, minced garlic, dried basil, and red pepper flakes (if using). Stir well to combine all the ingredients thoroughly.

4. 4. Combine Chicken and Sauce in Baking Dish: If you seared the chicken in an oven-safe skillet, simply pour the creamy sauce directly over the seared chicken in the same pan. If you used a separate pan for searing, arrange the seared chicken thighs in a 9×13 inch baking dish and then pour the sauce evenly over the chicken. Make sure the chicken is mostly submerged in the sauce.

5. 5. Bake Until Cooked Through: Transfer the skillet or baking dish to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 F (74 C) when measured with a meat thermometer at the thickest part. The sauce should also be bubbly and slightly thickened.

6. 6. Rest and Garnish: Once baked, remove the dish from the oven and let it rest for 5-10 minutes. Garnish with fresh chopped parsley, if desired, before serving.