Chicken with Sun Dried Tomatoes in a cream sauce

INGREDIENTS

• 6 boneless skinless chicken breasts (I used 3 sliced in half, thin)
• Kosher salt and freshly ground black pepper, to taste
• 5 tablespoons unsalted butter, divided
• 3 cloves garlic, minced
• 1 tsp dried onion flakes
• Small dash red pepper flakes, or more if you're not feeding kiddos
• 1&3/4 cup chicken broth
• 1 cup heavy cream
• 1/3 cup julienned sun dried tomatoes in olive oil, drained
• 1 cup freshly grated Parmesan
• 1 cup grated pepper jack cheese
• 1/2 cup grated mozzarella 
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
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INSTRUCTIONS

• Preheat oven to 375 degrees F.
• Season chicken thighs with salt and pepper, to taste.
• Melt  butter in the skillet. Add garlic, onion flakes and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
• Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Add chicken to the skillet.
• Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 45 minutes. Turn oven off, sprinkle with pepper jack and mozzarella cheese and leave in the oven for another 15 minutes or so.
• Serve alone, over rice, pasta or my personal favorite spaghetti squash!