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Preheat the oven to 375°F. Pat 6 boneless skinless chicken thighs dry and season both sides with ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika and 2 teaspoons Italian seasoning.
In a large oven-safe skillet, heat 2 teaspoons olive oil and 2 tablespoons butter over medium-high heat. Sear chicken thighs for about 3–4 minutes per side, until golden. Remove to a plate.
Lower the heat in the skillet slightly and add 4 cloves garlic. Cook until fragrant, about 30 seconds. Stir in ⅓-½ cup sun-dried tomatoes and 1½ cups long-grain white rice, coating the grains with the oil and flavor.
Pour in 2¾ cups chicken broth and 1 cup heavy cream, scraping up the browned bits.
Stir in ⅓ cup parmesan cheese, ½ teaspoon red pepper flakes and 1 teaspoon Italian seasoning. Nestle the chicken thighs back into the skillet.
Cover tightly with a lid or foil and bake for 30–35 minutes, or until the rice is tender and the liquid is mostly absorbed.
Remove from the oven and fluff the rice. Top with ¼ cup fresh basil to serve.