Season the boneless and skinless chicken thighs with pepper and salt.
Dredge the chicken in flour and shake off any excess flour
Heat 2 tablespoons of olive oil in a large pan or skillet over medium-high heat and sear chicken thighs until browned on each side. Transfer to a plate.
Saute the garlic until it’s fragrant.
Add the chicken stock and deglaze the pan scraping any bits stuck.
Then add he heavy cream to the skillet, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly.
Return chicken to the pan, add the sun dried tomatoes, season with salt, pepper to your taste and let the thicken for a few more minutes.
Serve this creamy chicken over pasta or rice.