6 boneless, skinless chicken thighs

Onion powder, to taste

Garlic powder, to taste

Cajun seasoning, to taste

Freshly ground black pepper, to taste

Sweet paprika, to taste

Dried Italian herbs, to taste

Olive oil, for sautéing

2 tablespoons unsalted butter

2 tablespoons fresh garlic, finely minced

120 millilitres chicken broth

80 millilitres heavy whipping cream

50 grams sun-dried tomatoes, chopped

1 tablespoon apple cider vinegar

50 grams freshly grated Parmesan or Italian hard cheese

Salt, to taste

Freshly ground black pepper, to taste

Dried Italian herbs, to taste

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Generously season both sides of the chicken thighs with onion powder, garlic powder, Cajun seasoning, black pepper, paprika, and dried Italian herbs.
Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken thighs for 3–4 minutes per side until golden brown. Transfer the seared chicken to a separate baking dish.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for approximately 3 minutes or until fragrant. Pour in the chicken broth, sun-dried tomatoes, and heavy whipping cream. Stir to combine, then add the apple cider vinegar. Season with additional salt, pepper, and Italian herbs. Simmer for 2–3 minutes, stirring steadily.
Gradually sprinkle in the grated Parmesan or Italian cheese, whisking constantly to ensure a smooth and cohesive sauce.
Pour the finished sauce evenly over the seared chicken thighs in the baking dish. Place the dish in a preheated oven at 200°C (400°F) and bake for 30–35 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the oven and serve with the pan sauce over a base of mashed potatoes, rice, or a side of your choice.

For a spicier version, add red pepper flakes or hot sauce to the sauce for an extra kick.

To make this dish dairy-free, use coconut cream and a dairy-free cheese alternative for the sauce.

If you prefer chicken breasts, you can substitute them, but remember to adjust the cooking time accordingly.

This dish can be made gluten-free by ensuring your chicken broth and other ingredients are gluten-free.

Jarred sun-dried tomatoes work perfectly as a substitute for dried sun-dried tomatoes.