Skillet Chicken in Creamy Sun-Dried Tomato Sauce

4-6 boneless chicken thighs  (I've done up to 12 without changing the recipe as the thighs I get can sometimes be really small)
2 tablespoons butter
3 teaspoons minced garlic
2 teaspoons Italian seasoning - OR ½ teaspoon each dried basil, dried oregano, dried thyme
½ cup juliened sun dried tomatoes - (they come in a jar packed with oil, be sure to drain excess oil)
1 cup chicken broth
½ cup half and half - or heavy cream, (use heavy cream for a thicker, creamier sauce!)
⅔ cup shaved or shredded parmesan cheese + ¼ cup grated parmesan cheese for topping - (or more to taste)
fresh basil or thyme, for topping
salt and pepper to taste - (I use about 1 teaspoon salt and ¼ teaspoon pepper)

In a large skillet over medium heat, melt butter. Add chicken and cook for 5-7 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.
Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
Return chicken to pan and spoon the sauce over the chicken. Top with cracked black pepper, grated parmesan cheese, fresh thyme or basil, and serve.