Wash the chicken and pat it dry with paper towels.
Coat the chicken with the paprika, Italian seasoning, salt, and black pepper in a medium bowl.
Heat the sun-dried tomato oil and olive oil in a large skillet over medium heat. Then, sear the chicken thighs, starting with the smooth side down, for 4 to 5 minutes per side. Transfer them to a plate.
Add the sun-dried tomatoes, shallots, minced onion, Italian seasoning, paprika, garlic powder, and dried basil. Stir and reduce the heat to medium-low.
Add the heavy cream, chicken broth, tomato paste, and Parmesan cheese and stir until melted.
Add the chicken thighs and simmer, stirring occasionally, for 5 to 10 minutes until their internal temperature reaches 165 degrees and the sauce has thickened.
Add chopped fresh basil and enjoy!
