Creamy Sun-Dried Tomato Chicken Thighs with Basil and Mushrooms

1.Preheat your oven to 375°F (190°C).

2.In a large skillet, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper, then add them to the skillet, skin-side down. Sear for about 5-7 minutes until the skin is golden brown, then flip and cook for another 5 minutes. Remove the chicken from the skillet and set aside.

3.In the same skillet, add the minced garlic and sliced white mushrooms. Sauté for about 3-4 minutes until the mushrooms are tender and the garlic is fragrant.

4.In a mixing bowl, combine the softened cream cheese, sour cream, chopped sun-dried tomatoes, and chopped basil. Mix until well combined and smooth. Season with salt and pepper to taste.

5.Return the chicken thighs to the skillet, then pour the cream cheese mixture over the chicken, ensuring they are well coated.

6.Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

7.Once done, remove from the oven and let it rest for a few minutes before serving. Garnish with additional fresh basil if desired.