Ingredients

• 4 boneless chicken breasts
• Salt and black pepper, to taste
• 3 tablespoons olive oil
• 2 cloves garlic, grated
• ¾ cup chicken broth
• ⅔ cup heavy cream
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• ⅓ teaspoon chili flakes
• ⅓ cup grated parmesan
• ¼ cup fresh basil, chopped
• ½ cup sun-dried tomatoes, chopped

Instructions

1. Pat the chicken breasts dry using paper towels. For quicker cooking, you may slice each breast in half, though keeping them whole works as well. Season both sides generously with kosher salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 8–10 minutes per side until well browned.
3. Transfer the cooked chicken to a plate and set aside while preparing the sauce.
4. Add a splash of oil from the sun-dried tomatoes to the same skillet. Sauté the grated garlic over medium-high heat, stirring constantly, until lightly golden.
5. Pour in the heavy cream and chicken broth, then add the chopped sun-dried tomatoes, basil, dried thyme, dried oregano, grated parmesan, and chili flakes. Stir with a wooden spoon until the sauce is smooth and fully combined.
6. Return the chicken to the skillet, spooning the sauce over the top. Cover with a lid and simmer over medium-low heat for about 10 minutes, until the chicken is cooked through and the sauce has thickened.
7. Finish with extra chopped basil or fresh parsley before serving. Enjoy!

Notes

• Any boneless cut of chicken works well here, including thighs or tenders. Be sure the chicken is cleaned and bone-free for easy eating.
• Always dry the chicken thoroughly before seasoning—this helps achieve a crisp exterior and juicy interior.
• Use a meat thermometer to avoid overcooking. Chicken is safe once it reaches an internal temperature of 165°F.
• Heat the pan and oil before adding the chicken to prevent sticking and to create a proper sear.
• Avoid flipping the chicken too early; let it cook undisturbed for at least 5 minutes so a crust can develop.
• If the chicken breasts are especially thick, sear for 5–7 minutes per side, then finish in a 420°F oven for 10–15 minutes until fully cooked.
• For extra flavor, add a small amount of oil from the sun-dried tomatoes when sautéing the garlic.
• Do not replace the heavy cream with milk or low-fat alternatives—the sauce needs full-fat cream for proper thickness and richness.
• Freshly grated parmesan melts more smoothly and delivers better flavor than pre-shredded cheese.
• For a slightly lighter sauce, you may add a splash of half-and-half.