Preheat oven to 400°F. Pat chicken thighs completely dry with paper towels and season generously with salt and pepper on both sides.

Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and sear for 4-5 minutes until deep golden brown. Flip and sear another 3-4 minutes. Remove chicken to a plate.

Reduce heat to medium and add minced garlic to the same skillet. Cook for 30 seconds until fragrant, then add chopped sun-dried tomatoes and cook 1 minute more.

Pour in white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to cook off the alcohol.

Slowly stir in heavy cream, then add grated Parmesan and red pepper flakes if using. Whisk until smooth and creamy.

Return chicken thighs to the skillet, nestling them into the sauce. Transfer the entire skillet to the preheated oven.

Bake for 20-25 minutes until chicken reaches an internal temperature of 165°F and sauce is bubbling.

Remove from oven and let rest for 5 minutes. Stir in fresh chopped basil and serve immediately with crusty bread or over pasta.