Preparation

• Gather all ingredients and prepare them while your skillet heats. Thinly slice the red onion, chop the sun-dried tomatoes, mince the garlic, halve the kalamata olives, and grate the parmesan cheese fresh—this makes a noticeably smoother sauce compared to pre-grated. Pat the chicken thighs dry with paper towels, then season both sides generously with salt and pepper. Dry chicken is crucial for achieving a proper golden crust.
• Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed to avoid crowding, sear the chicken thighs skin-side down for 5-6 minutes until the skin is deeply golden and crispy, then flip and cook the other side for another 5-6 minutes. Transfer the seared chicken to a plate—it doesn't need to be fully cooked through yet, as it will finish in the sauce.
• Reduce heat to medium-low and add the 2 tablespoons of butter to the same skillet. Once melted, add the sliced red onion and sun-dried tomatoes, stirring occasionally for 3-4 minutes until the onion softens and the flavors begin to meld. Add the minced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant.
• Pour in the ¾ cup of chicken broth and the ½ cup of cream, stirring to combine all the browned bits from the pan. Add the oregano and let the mixture simmer gently for 2 minutes.
• Reduce the heat to low and stir in the freshly grated parmesan cheese, stirring continuously until the cheese is fully melted and the sauce becomes smooth- about 1-2 minutes. Nestle the seared chicken thighs back into the sauce skin-side up, then scatter the halved kalamata olives around and over the chicken.
• Cover the skillet and simmer over low heat for 10 minutes until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer in the thickest part of a thigh.