Step 1

Mix all the chicken seasoning ingredinets in a small bowl and season the chicken on both sides. Dredge the chicken in flour and shake off any excess.

Step 2

In a large skillet, melt the butter on medium heat. Brown the chicken, skin side first for 6-7 minutes on each side, or until golden brown. Transfer onto a plate and set aside.

Step 3

In the same pan, add a little more butter if needed and sauté chopped shallot for a minute. Add garlic and cook for a minute, or until it's fragrant. Add red chili flakes, thyme and oregano and mix well. Add in sun dried tomatoes and cook for 2-3 minutes.

Step 4

Adjust the heat to medium-low, and add the heavy cream, chicken stock and the parmesan cheese to the skillet. Mix and stir well till the cheese melts, and simmer it for 4-5 minutes.

Step 5

Mix in basil leaves and place the chicken thighs in skin side up. Adjust the heat to medium low, cover, and cook till chicken is cooked through, stirring the sauce occasionally. We like to cook bone in chicken thighs till the internal temperature reaches 180-190°F so the meat is fall off the bone and juicy. If you are using chicken breast, cook till internal temperature reaches 165°F.

Step 6

Garnish with some more basil leaves and serve immediately.