Heat the skillet by warming 2 tablespoons of olive oil in a large cast-iron skillet over medium heat.

Sear the 4 chicken thighs in the hot skillet, skin-side down, for about 5-7 minutes until golden brown.

Flip the chicken and cook for another 5-7 minutes until internal temperature reaches 165°F, then remove and set aside.

Sauté 3 minced garlic cloves and ½ cup of chopped sun-dried tomatoes in the same skillet for 2-3 minutes.

Pour in 1 cup of heavy cream and add ½ cup of grated Parmesan cheese, stirring until thickened for 3-5 minutes.

Return the chicken to the skillet, spoon the sauce over it, and let simmer for 10 minutes.

Remove from heat, garnish with chopped fresh parsley, and serve with fettuccine or garlic mashed potatoes.