While the oven is preheating, heat oil in an oven-safe pan or skillet on your stovetop over medium heat. Sear (lightly fry) the chicken until golden brown each side approximately 3-5 minutes. Season the chicken with salt and pepper while searing.
Remove chicken from the pan and set aside. Remove excess oil from the pan.
Using the same pan/skillet, saute garlic, thyme, and red pepper for a minute. Pour in the liquid ingredients - broth and cream. Stir in the sun-dried tomatoes and 1/4 cup parmesan cheese. Reserve the other 1/4 cup parmesan for garnishing. Season with more salt and pepper as desired. Simmer for 2 minutes.
Put back the chicken to the oven-safe pan/skillet with the skin side up and bake in the oven for 18-20 minutes.
Add more parmesan cheese as garnish.
Notes
If you do not have an oven-safe pan or skillet, use a regular pan and transfer it to an oven-safe baking dish for the baking part.
I always recommend using an oven thermometer to get the exact temperature. If you don't have a thermometer, preheat the oven for at least 15 minutes.
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Nutrition FactsTotal Fat 18.5g; Total Carbohydrate 1.7g; Protein 46.3g