# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6–8 oz each)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 2 tablespoons all-purpose flour (substitute gluten-free flour if required)
→ Sauce
05 - 2 tablespoons extra-virgin olive oil
06 - 2 tablespoons unsalted butter
07 - 3 garlic cloves, minced
08 - 1 cup low-sodium chicken broth
09 - 3/4 cup heavy cream
10 - 1/2 cup finely grated Parmesan cheese
11 - 1/2 cup sun-dried tomatoes, drained and thinly sliced
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon crushed red pepper flakes (optional)
14 - 1 teaspoon dried thyme
→ Garnish
15 - Fresh basil or parsley, chopped (to taste)
# Directions:
01 - Pat the chicken breasts dry with paper towels. Season both sides evenly with kosher salt and black pepper, then lightly dredge each breast in flour, shaking off any excess.
02 - Heat the olive oil and butter in a large skillet over medium-high heat until the butter foams. Add the chicken and sear 4 to 5 minutes per side until a deep golden crust forms; transfer to a plate and set aside.
03 - Reduce heat to medium, add the minced garlic to the skillet and cook, stirring, until fragrant, about 30 to 60 seconds; avoid browning.
04 - Pour in the chicken broth, scraping the fond from the pan. Stir in the heavy cream, Parmesan, sun-dried tomatoes, oregano, red pepper flakes (if using) and thyme. Simmer gently for 2 to 3 minutes until the sauce thickens slightly.
05 - Return the seared chicken to the skillet, spoon some sauce over each piece, cover, and simmer over low heat for 8 to 10 minutes or until the internal temperature reaches 165°F (74°C).
06 - Remove from heat, let the chicken rest for 3 minutes, then garnish with chopped basil or parsley and serve immediately with your preferred starch to soak up the sauce.
