1-Mix the seasoning onion powder, garlic powder, and red pepper in a bowl, then reserve 3/4 tsp. Season both sides of the 1.5 lb skinless boneless chicken thighs with the remaining seasoning, along with 1 tsp salt and 1 tsp pepper.

2-Heat 1 tbsp olive oil in a skillet over medium-low heat, then sauté 1/4 cup chopped red onions until soft, about 3 5 minutes. Add 2 tsp minced garlic and 1/2 cup drained sun-dried tomatoes, cooking until fragrant, then set aside.

3-In the same skillet, heat the remaining 2 tbsp olive oil over medium-high heat. Sear the chicken thighs for 5 minutes per side until they reach an internal temperature of 165°F, then remove and set aside.

4-Add 4 tbsp butter to the skillet and reduce heat to medium-low. Stir in 1/4 cup chicken broth and 1 1/4 cup heavy whipping cream, bringing it to a boil before reducing to low heat.

5-Stir in 1/4 cup shredded Parmesan cheese and simmer until the sauce thickens and becomes creamy.

6-Add the reserved 3/4 tsp seasoning, a pinch of garlic powder, a pinch of onion powder, a couple pinches of crushed red pepper, and 10 basil leaves chiffonade. Simmer until the basil wilts.

7-Return the chicken to the skillet and cook until warmed through, then spoon the sauce over the chicken and serve.