Ingredients:

  • 1½ lb boneless, skinless chicken breasts, sliced into thin cutlets
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ cup low-sodium chicken broth
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup sun-dried tomatoes, drained and chopped
  • ¼ tsp red pepper flakes
  • 2 tbsp fresh basil leaves, chiffonade

Instructions:

  1. Pat the chicken cutlets completely dry with paper towels. Season both sides evenly with 1 tsp kosher salt and ½ tsp cracked black pepper.
  2. Heat 2 tbsp extra virgin olive oil in a 12-inch oven-proof skillet over medium-high heat until it shimmers. Add the chicken in a single layer, cooking in batches if they don't fit in one layer to avoid crowding. Sear for 5–7 minutes per side until the edges are golden brown and the center is firm. Remove the chicken from the pan and set aside on a plate.
  3. Reduce the heat to medium. In the same pan, add 3 cloves minced garlic and 1 tsp dried oregano, stirring for 1 minute until fragrant.
  4. Pour in ½ cup low-sodium chicken broth, scraping the bottom of the pan to release the browned bits. Stir in 1 cup heavy cream, ½ cup freshly grated Parmesan cheese, ¼ cup sun-dried tomatoes, and ¼ tsp red pepper flakes. Simmer for 3–5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
  5. Return the seared chicken and any accumulated juices to the skillet. Spoon the sauce over the meat and simmer for another 2–3 minutes. Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
  6. Garnish with 2 tbsp fresh basil leaves before serving.