INGREDIENTS
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1 tbsp. extra-virgin olive oil
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5 bone-in, skin-on chicken thighs
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2 cloves garlic, minced
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1 tbsp. fresh thyme leaves
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1 tsp. crushed red pepper flakes
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3/4 c. low-sodium chicken broth
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1/2 c. heavy cream
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1/2 c. chopped sun-dried tomatoes
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1/4 c. grated Parmesan
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Kosher salt and black pepper
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Fresh basil, for serving