Season chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat.
Add chicken thighs and pan-sear until golden brown on both sides, about 4-5 minutes per side. Remove from skillet and set aside.
In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
Pour in chicken broth and heavy cream. Stir in Parmesan cheese and red pepper flakes.
Bring sauce to a gentle simmer, then return chicken thighs to the skillet.
Simmer uncovered for 10-12 minutes, spooning sauce over chicken occasionally, until chicken is cooked through and sauce thickens slightly.
Stir in fresh basil just before serving.
Plate chicken thighs in the center of a round white plate.
Spoon sauce generously over and around the chicken.
Garnish with additional fresh basil leaves.