Season chicken thighs with salt and pepper.
Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
Melt 1 tablespoons butter in the skillet. Add garlic. Stir until fragrant, then add chicken broth, heavy cream, sun-dried tomatoes, dried oregano, dried thyme, and fresh basil and reduce heat to low. Return chicken to the skillet and baste well.
Bake at 400°F (200°C) for 25 minutes.
Serve immediately and drizzle remaining broth mix over chicken.
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|Serving Size: 1 (468g)|
|Recipe Makes: 1|
|Calories from Fat: 458 (57%)|
|Amt Per Serving||% DV|
|Total Fat 50.9g||68 %|
|Saturated Fat 26.1g||130 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 435.2mg||134 %|
|Sodium 3849.7mg||133 %|
|Potassium 999.2mg||26 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 0.7g|
|Protein 82g||117 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 805
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