Begin by heating a large frying pan or skillet over medium-high heat. Add about 2 tablespoons of the oil from the sun-dried tomato jar, allowing it to heat until shimmering, which takes around 1-2 minutes.

While the oil heats up, generously season your chicken thighs with kosher salt, black pepper, and Italian herbs. Ensure each thigh is evenly coated.

After browning the chicken thighs, use tongs to transfer them to a plate lined with paper towels to absorb excess oil and keep them crispy.

In the same pan, add ½ cup of dry white wine to deglaze, scraping up any browned bits. Simmer for about 2 minutes then stir in 1 cup of heavy cream and 1 tablespoon of dried onion flakes.

Stir in the chopped sun-dried tomatoes and minced garlic cloves, allowing the heat to soften the garlic for about 1-2 minutes.

Return the chicken thighs to the pan, arranging them in the creamy sauce. Lower the heat and cover the pan, allowing everything to simmer for about 10 minutes.

Once fully cooked, remove the pan from heat. Plate the chicken thighs, spooning the creamy garlic sauce over each piece, and garnish with black pepper and parsley.