Preheat your oven to 375°F.

Season the chicken thighs with salt, pepper, onion powder, and garlic powder. In a cast iron skillet, heat the olive oil over medium-high heat. Sear the chicken thighs on each side for about 4 minutes until golden brown. Remove from the skillet and set aside.

Leave about 2 tablespoons of the leftover oil in the skillet, discarding the rest. Reduce the heat to medium and add the chopped onions, thyme, oregano, crushed red pepper flakes, and basil. Cook for about 3 minutes until the onions are translucent.

Stir in the minced garlic and cook for another minute until fragrant.

Pour in the white wine, chicken broth, heavy cream, minced sun-dried tomatoes, and freshly grated Parmesan. Mix well to combine.

Return the seared chicken thighs to the skillet, ensuring they are submerged in the sauce. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is fully cooked and a meat thermometer reads the appropriate temperature.

Garnish with parsley before serving. Enjoy with garlic parmesan herb mashed potatoes, rice, noodles, or mashed cauliflower.