Ingredients
Scale
- 1 tablespoon Olive Oil
- 3-4 Large Chicken Breasts
- Salt and Pepper (to taste)
- 2 cloves Garlic (minced)
- 1 teaspoon Thyme
- 1 teaspoon Red Pepper Flakes (use 1/2 teaspoon for less spice)
- 3/4 cup Chicken Broth
- 1/2 cup Heavy Cream
- 1/2 cup Sun-dried Tomatoes (chopped)
- 1/4 – 1/2 cup Freshly Grated Parmesan Cheese
- Fresh Basil
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Generously season the chicken breasts with salt and pepper, then sear them until golden (about 4-5 minutes per side). Place the seared chicken on a plate.
- Reduce the skillet’s heat to medium, add minced garlic, and cook for 1 minute.
- Stir in thyme, red pepper flakes, chicken broth, and heavy cream. Cook for 5 minutes, stirring often.
- Add sun-dried tomatoes and Parmesan cheese to the skillet, stirring until well combined.
- Return the seared chicken to the skillet, spooning the creamy sauce over the breasts.
- Bake until the chicken is cooked through, approximately 15-18 minutes.
- Garnish with fresh basil and additional grated Parmesan cheese if desired.