Ingredients
- 1½ lbs boneless, skinless chicken breasts (about 3), halved lengthwise
- ½ tsp kosher salt, plus more to taste
- ½ tsp black pepper
- ⅓ cup all-purpose flour, for dredging
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- ½ cup sun-dried tomatoes in oil, drained and sliced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ¼ cup fresh basil leaves, torn
Instructions
- Prep the chicken. Season the chicken with salt and pepper, then dredge lightly in flour, shaking off the excess. Halving the breasts lengthwise keeps them thin enough to cook through without drying out.
- Sear. Heat the olive oil and butter in a large skillet over medium-high heat. Sear the chicken 4–5 minutes per side until deeply golden and cooked through (165°F internal). Transfer to a plate.
- Build the flavor. Reduce the heat to medium. Add the garlic, Italian seasoning, and red pepper flakes; cook 30 seconds until fragrant.
- Deglaze. Stir in the sun-dried tomatoes and chicken broth, scraping up all those golden browned bits from the bottom of the pan. Simmer 2 minutes.
- Make it creamy. Stir in the heavy cream and Parmesan until the sauce is smooth and slightly thickened, 2–3 minutes. Taste and adjust salt.
- Finish. Return the chicken to the skillet, spoon the sauce over each piece, and simmer 3–4 minutes. Top with fresh basil and serve immediately.
💡 Creamy-skillet tips
Grate your own Parmesan — pre-shredded cheese won't melt as smoothly. The sauce thickens as it stands, so if it gets too thick, splash in a little warm broth. Chicken thighs work beautifully here; sear them a minute or two longer. Leftovers keep 3 days in the fridge and reheat gently on the stove with a splash of cream.
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