INGREDIENTS:

• 3 garlic cloves, minced
• 3 tablespoons sundried tomatoes in oil, chopped
• 1 yellow onion, chopped
• 1/2 tablespoon olive oil
• 1-1/2 pounds boneless skinless chicken thighs
• 1 teaspoon chopped fresh basil
• 1/2 teaspoon garlic salt
• 1/4 teaspoon red pepper flakes
• 3/4 cup heavy cream
• 1 cup shredded mozzarella

INSTRUCTIONS:

1. In a skillet over medium heat, add garlic, sundried tomatoes, onion and olive oil. Add chicken thighs whole, placing them in an even layer around the pan. (It's okay if they're snug). 
2. Cover and cook for 5-7 minutes, then flip. Add basil, salt, red pepper flakes and half of the cream. Cover and let cream come to a boil. Add remaining cream and mozzarella. 
3. Simmer until chicken thighs are cooked through, about 4 minutes. Garnish with fresh basil.