Season thighs with salt, pepper, onion, & garlic powder. Pan sear on medium-high in a cast iron skillet on each side about 4 minutes. Remove from skillet and put aside.
Remove all but 2 tablespoons of leftover oil from cooking. Lower to medium heat and add onions, thyme, oregano, red pepper flakes & basil. Cook about 3 minutes. Add garlic and cook another minute, until fragrant.
Add in white wine, broth, cream, sun-dried tomatoes, & parmesan. Return chicken back to skillet. Bake in the oven about 20-25 minutes, until a meat thermometer reads done! I pair this with garlic parmesan herb mashed potatoes, rice, noodles, or mashed cauliflower.
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