🔹️ Ingredients (with roles explained)

• ✅️ 6 Chicken Thighs — the star: thighs remain juicy and forgiving in the oven.
• Onion Powder — adds savory depth and a subtle sweet edge.
• Garlic Powder — rounds out the aromatics on the chicken surface.
• Cajun Seasoning — gives a gentle smoky/peppery kick; adjust to taste.
• Black Pepper & Paprika — pepper for heat, paprika for color and smoky sweetness.
• Italian Herbs — earthy, herbaceous notes that tie the sauce and chicken together.
• Olive Oil — for high-heat searing to build a golden crust.
• 2 tbsp Butter — enriches the sauce and smooths the texture.
• 2 tbsp Fresh Minced Garlic — fragrant backbone of the sauce.
• 1/2 cup Chicken Broth — adds savory liquid flavor and balances the cream.
• 1/3 cup Heavy Whipping Cream — creates the luxurious, velvety sauce.
• Sun-Dried Tomatoes (1/4–1/3 cup) — provide tangy umami that lifts every bite.
• 1 tbsp White Cooking Wine — brightens and adds depth (optional but recommended).
• 1/2 cup Fresh Shredded Parmesan or Italian Cheese — melts into a savory, salty finish.
• Salt — to taste; essential to bring all flavors forward.

▶️ Step-by-Step Instructions

1. Prep: Pat the chicken thighs dry with paper towels (this helps the sear). Season both sides liberally with onion powder, garlic powder, Cajun seasoning, black pepper, paprika and Italian herbs.
2. Sear the chicken: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and sear 2–3 minutes per side until golden brown. They do not need to be fully cooked — transfer the seared thighs to a baking dish (they’ll finish in the oven).
3. Build the sauce: In the same skillet (leave the fond — the browned bits), add 2 tbsp butter. When melted, add 2 tbsp fresh minced garlic and cook about 3 minutes until fragrant (don’t let it burn).
4. Deglaze & simmer: Pour in 1/2 cup chicken broth and 1 tbsp white cooking wine (if using). Add sun-dried tomatoes and 1/3 cup heavy cream. Stir and let simmer gently for 2–3 minutes so flavors meld.
5. Finish the sauce: Gradually stir in 1/2 cup shredded Parmesan until melted and smooth. Taste and adjust with salt, pepper and more Italian herbs if needed. The sauce should be rich and velvety.
6. Bake: Pour the sauce over the seared chicken in the baking dish. Bake uncovered at 400°F (200°C) for 30–35 minutes, until the internal temperature of chicken reaches 165°F (74°C) and juices run clear.
7. Rest & serve: Remove from oven and let rest 5 minutes so the sauce thickens slightly. Spoon extra sauce over the chicken and serve.

🔹️ Why this recipe works

Pan-searing builds flavor through caramelization, while finishing the chicken in the oven ensures even cooking and tender meat. The garlic-Parmesan cream binds acidity from sun-dried tomatoes and brightness from a splash of wine into a luxurious sauce that clings perfectly to the chicken.

💡 Pro Tips for Perfect Results

🍽️ Serving Suggestions