Step 1

Generously season the chicken thighs with salt and pepper on all sides.

Step 2

Heat olive oil and butter in a large stainless steel or enamel-coated skillet over medium-high heat. Once hot, add the chicken in a single layer, working in batches if needed. Do not overcrowd the pan—this helps the chicken brown instead of steaming. Cook for 5 minutes total, flipping halfway, until golden brown and cooked through. Transfer the chicken to a plate and tent with foil to keep warm.

Step 3

Reduce the heat to medium. Add garlic and sun-dried tomatoes, and cook, stirring constantly for 30 seconds, until fragrant.

Step 4

Pour in the wine, scraping up any browned bits from the bottom of the pan (this adds flavor!). Let it simmer and reduce by half—this should happen quickly.

Step 5

Stir in the heavy cream, oregano, thyme, and red pepper flakes. Bring to a gentle simmer (do not boil). Reduce heat if needed.

Step 6

Stir in the Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper

Step 7

Return the chicken (and any juices) to the skillet. Simmer for 1–2 minutes to warm the chicken and let the flavors meld. Just before serving, stir in fresh basil and lemon zest for a bright, fresh finish. Serve over pasta, mashed potatoes, or rice.