Ingredients

• 3 pounds boneless, skinless chicken breasts (approximately 3–4 large chicken breasts; see Notes)
  
• Salt, to taste
  
• Freshly cracked black pepper, to taste
  
• 2 tablespoons olive oil or other neutral oil
  

• 2 tablespoons minced garlic
  
• ¾ cup low-sodium chicken broth (see Notes)
  
• ½ cup heavy cream, at room temperature
  
• ½ cup grated fresh parmesan cheese, at room temperature (see Notes)
  
• 1 cup sun-dried tomatoes, preferably packed in oil
  
• 1 teaspoon dried oregano, more or less to taste
  
• ½ teaspoon crushed red pepper flakes, more or less to taste
  

• Chiffonaded fresh basil
  
• Additional grated fresh parmesan cheese

Instructions

1. Place the chicken breasts on a cutting board. Trim as needed, then pound until all pieces are even in size and thickness.
   
2. Thoroughly pat the chicken dry. Season both sides generously with salt and freshly cracked black pepper.
   
3. Heat a large skillet over medium-high. Add the olive oil and warm until the oil looks hot and shimmery, swirling to coat the pan.
   
4. Lay the chicken in the skillet and sear for 3–4 minutes per side, until lightly golden.
   
5. Transfer the chicken to a plate. Leave the skillet as is; the chicken will finish cooking later.

1. Preheat the oven to 375°F and position a rack in the center.
   
2. Set the skillet back on the stove over medium-low heat. Add the minced garlic and cook, stirring frequently, for 30–60 seconds until fragrant.
   
3. Pour in the chicken broth, stirring to loosen any browned bits from the bottom of the pan.
   
4. Move the skillet off the heat and let it cool for 2–3 minutes. Add the heavy cream and whisk until smooth
   
5. Sprinkle in the parmesan and gently whisk until fully melted.
   
6. Return the skillet to medium-low heat, stirring for 1–2 minutes until the sauce is hot.
   
7. Stir in the sun-dried tomatoes, dried oregano, and crushed red pepper flakes. Taste and adjust seasoning as desired.
   
8. Bring the sauce to a gentle simmer over medium-high heat, stirring occasionally.

1. Nestle the seared chicken back into the skillet. Turn each piece several times to coat thoroughly in the sauce.
   
2. Transfer the skillet to the oven. (If using a leave-in thermometer, insert it now.)
   
3. Bake for about 13 minutes, then check the internal temperature. Continue cooking as needed until the thickest part reaches 160°F.
   
4. Carefully remove the skillet from the oven. Spoon sauce over the chicken and let it rest in the pan for 5 minutes; residual heat will bring the chicken to 165°F.

1. Plate the chicken, spooning the remaining sauce over the top. Finish with fresh basil and extra parmesan if you like. Serve immediately with your favorite sides.

• Chicken size: Uniform thickness helps everything cook evenly. Large breasts can be sliced into cutlets or gently flattened.
  
• Sauce texture: This sauce is meant to be pourable rather than thick. For a creamier finish, add a bit more parmesan or whisk in room-temperature cream cheese, cornstarch, or flour after plating the chicken.
  
• Parmesan: Freshly grated parmesan melts smoothly and delivers better flavor than pre-shredded options.
  
• Dairy tip: Use room-temperature cream and cheese, and add them off the heat to prevent curdling.
  
• Sun-dried tomatoes: Oil-packed tomatoes work best. A splash of their oil can be added with the garlic or tomatoes for extra depth.
  
• Chiffonade basil: Stack leaves, roll tightly lengthwise, then slice crosswise into thin ribbons.