Preheat oven to 400 degrees F.
Season the chicken thighs with salt and pepper.
Melt 1 tablespoon butter and 1 tablespoon oil in an oven safe skillet, and place the chicken thighs skin side down. Sear on both sides until golden brown, for about 2-3 minutes on each side. Remove from skillet, and set aside.
Melt remaining 1 tablespoon of butter and oil each, and add the garlic and red pepper flakes, and cook for 1-2 minutes, stirring frequently, until fragrant.
Now stir in the chicken broth, heavy cream, sun-dried tomatoes, parmesan, dried thyme, dried oregano and dried basil.
Bring the sauce to a boil, and then reduce the heat and simmer until the sauce has thickened slightly. This will take about 3-5 minutes.
Return the chicken thighs to the skillet, and place in the oven and bake until the chicken thighs are cooked through. This will take about 25-30 minutes.
Garnish with chopped parsley, and serve immediately.