Begin by heating a large skillet over medium-high heat and add the oil from the sun-dried tomato jar. Season the chicken thighs with kosher salt, black pepper, and Italian herbs. Once the skillet is hot, add the chicken thighs and brown them for about 4-5 minutes on each side until they are golden brown. Remove the chicken and set it aside on a paper towel-lined plate to drain.

In the same skillet, lower the heat to medium and pour in 1 cup of dry white wine, scraping up any browned bits from the bottom for extra flavor. Stir in 1 cup of heavy cream along with 1 tablespoon of dried onion flakes. Allow this mixture to gently bubble for about 3-4 minutes, letting the alcohol from the wine cook off while it thickens slightly.

Now, stir in 1 cup of roughly chopped sun-dried tomatoes and 8 peeled garlic cloves into the creamy sauce. Mix well and let it simmer for another 2-3 minutes until the garlic starts to soften.

Return the browned chicken thighs to the skillet, nestling them into the creamy sauce. Reduce the heat to medium-low, cover, and simmer for approximately 10 minutes.

Once the chicken is perfectly cooked, spoon a generous amount of creamy garlic sauce over the thighs. For a satisfying meal, serve your Creamy Garlic Chicken Thighs over cooked rice or steamed spinach.