Ingredients:

  • 4 Boneless, skinless chicken breasts (about 6 oz / 170g each), pounded to even ½-inch thickness
  • 1 teaspoon Kosher salt
  • ½ teaspoon Black pepper
  • ½ teaspoon Garlic powder
  • 2 tablespoons Olive oil
  • 1 tablespoon Unsalted butter
  • 4 cloves Garlic, minced finely
  • ½ cup Chicken broth (low sodium preferred)
  • ½ cup Sun-dried tomatoes packed in oil, drained and roughly chopped
  • ¾ cup Heavy cream
  • ½ cup Freshly grated Parmesan cheese, plus extra for serving
  • ¼ cup Fresh basil leaves, thinly sliced (chiffonade)

Instructions:

  1. Pat chicken breasts completely dry. Season evenly on both sides with salt, pepper, and garlic powder.
  2. Heat olive oil and butter in the skillet over medium-high heat until the butter foams. Add chicken, ensuring not to overcrowd the pan. Sear for 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken to a clean plate and cover loosely with foil to rest.
  3. Reduce heat to medium. Add minced garlic to the remaining fat in the pan. Cook briefly (about 30 seconds) until fragrant; do not let it burn.
  4. Pour in the chicken broth, scraping up any browned bits (the fond) stuck to the bottom of the pan. Bring to a gentle simmer. Stir in the chopped sun-dried tomatoes.
  5. Pour in the heavy cream. Let the sauce bubble gently for 2–3 minutes, allowing it to reduce slightly and thicken.
  6. Remove the pan from the heat entirely. Whisk in the grated Parmesan cheese until smooth and fully incorporated. Taste and adjust seasoning if necessary.
  7. Return the rested chicken breasts to the skillet, spooning the sauce over the top. Sprinkle with fresh basil. Serve immediately.