# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 2 tablespoons all-purpose flour (use gluten-free flour to maintain gluten-free)
→ 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 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, for garnish
# How-To Steps:
01 - Pat the chicken breasts dry with paper towels. Season both sides evenly with kosher salt and black pepper. Lightly dredge each breast in the flour, tapping 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 until deep golden, about 4 to 5 minutes per side. Remove the chicken to a plate and keep warm.
03 - Reduce heat to medium. Add the minced garlic to the skillet and sauté for about 30 to 60 seconds, stirring constantly, until fragrant but not browned.
04 - Pour the chicken broth into the skillet, scraping the pan to release browned bits. Stir in the heavy cream, Parmesan, sun-dried tomatoes, oregano, crushed red pepper flakes if using, and thyme. Simmer gently for 2 to 3 minutes until the sauce begins to thicken.
05 - Return the seared chicken to the skillet, nestling pieces into the sauce. Spoon sauce over the chicken, cover, and simmer over low heat for 8 to 10 minutes, or until the internal temperature reaches 165°F (74°C).
06 - Transfer the chicken to serving plates and spoon additional sauce over top. Garnish with chopped fresh basil or parsley and serve immediately with your choice of accompaniment.
