Step 1

Add chicken thighs to a mixing bowl and toss with Italian seasoning, salt, onion powder, paprika, and pepper.

Step 2

In a large pan over medium-high heat, heat oil. Add seasoned chicken thighs and cook on each side for about 5 minutes until internal temperature reached 165 degrees. Do not overcrowd pan. If needed, cook 2 chicken thighs at a time in separate batches. Transfer cooked chicken to a plate and set aside. Do not wipe pan out.

Step 3

Reduce stovetop heat to low and, using a wooden spoon, scrape up any browned bits from bottom of pan. Add butter and allow to melt. Add minced garlic and cook until fragrant, about 30 seconds. Add mushrooms and arrange in an even layer. Sprinkle in ground thyme. Cook mushrooms until golden, about 1 minute, then gently stir to cook them on the other side.

Step 4

Add sun-dried tomatoes and cook for about 30 seconds before pouring in heavy cream and chicken stock, cooking until a sauce begins to form, about 4-5 minutes, stirring occasionally. Stir in grated Parmesan and allow it to melt.

Step 5

Return cooked chicken to pan and spoon sauce atop chicken. Garnish with freshly-cracked pepper, red pepper flakes, fresh parsley and serve.