Preheat oven to 400o F. Season chicken thighs with salt and pepper, to taste.
Melt 2 Tbsp butter in large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 min per side; remove from pan and set aside.
Melt remaining 1 Tbsp butter in the skillet. Add garlic and paprika and cook quickly until fragrant, stirring constantly. Stir in chicken broth, scraping up brown bits from the bottom of the pan. Turn heat to medium low and stir in sun dried tomatoes, Parmesan, thyme, oregano and sour cream or heavy cream (add sour cream slowly).
Bring everything to a simmer for 1-2 minutes, stirring to combine. Return chicken to the skillet and nestle into the sauce.
Place into oven and roast until completely cooked through reaching an internal temperature of 175o F, about 25-30 min.
Garnish with strips of fresh basil if you have it.