Pat the chicken thighs dry and season both sides generously with salt, black pepper, and Italian seasoning.

In a large skillet, heat the olive oil over medium heat and sear the chicken thighs for 4-5 minutes on each side until golden brown. Remove and set aside.

In the same skillet, reduce heat and add minced garlic. Sauté for about 1 minute until fragrant.

Gradually stir in the heavy cream, scraping up any bits stuck to the bottom. Then, slowly add grated parmesan cheese, whisking until smooth.

Add the chopped sun-dried tomatoes and heat through for 2-3 minutes.

Return the chicken thighs to the skillet and simmer for about 10-12 minutes until chicken is fully cooked and internal temperature reaches 165°F.

Let the dish rest for a few minutes before garnishing with fresh basil or red pepper flakes and serving hot.