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Season the chicken breasts or thighs with salt and black pepper on both sides.
Sear the chicken:
Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 4–5 minutes per side until golden brown and almost cooked through. Remove and set aside.
Build the sauce:
In the same skillet, melt the butter. Add minced garlic and cook for about 30 seconds until fragrant. Pour in the chicken broth and scrape up any browned bits from the pan.
Make it creamy:
Reduce heat to medium-low. Stir in heavy cream, Parmesan cheese, sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes. Simmer for 2–3 minutes until the sauce slightly thickens.
Return chicken to pan:
Nestle the chicken back into the skillet. Spoon the sauce over the chicken and simmer gently for 5–7 minutes until fully cooked and the sauce is rich and creamy.
Garnish and serve:
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