1-Prepare the chicken: Start by pounding the 4 boneless, skinless chicken breasts to an even 1-inch (2.5 cm) thickness for tender results. Season both sides evenly with 1 tsp (5g) kosher salt, 1 tsp (2g) cracked black pepper, and 1 tsp (1g) dried basil to lock in flavor right from the start.

2-Sear the chicken: Heat 2 tbsp (30ml) olive oil in a large skillet over medium-high heat. Cook the chicken until it’s golden brown on both sides, about 3-4 minutes per side, then transfer it to a plate and keep it warm. This step builds that delicious base for the sauce.

3-Sauté the aromatics: Lower the heat to medium and add 2 tbsp (28g) butter to the skillet. Once melted, toss in 1 medium shallot (finely minced, about 2 tbsp / 30g) and sauté until softened, roughly 2-3 minutes. Next, add 3 cloves garlic (minced, about 1 tbsp / 15g) and 1/4 cup (40g) thinly sliced sun-dried tomatoes, cooking for another minute until everything smells heavenly.

4-Deglaze and reduce: Pour in 1/4 cup (60ml) dry white wine to deglaze the pan, scraping up those tasty browned bits. Let it simmer until mostly gone, about 1 minute, then add 1/2 cup (120ml) chicken broth and bring to a simmer. Cook until the liquid reduces by half, taking 3-5 minutes for that concentrated flavor.

5-Make the sauce: Turn the heat to low and whisk in 1/2 cup (120ml) heavy cream until it’s all mixed. Gradually add 1/2 cup (50g) finely grated parmesan cheese, stirring until it melts into a smooth sauce. Fold in 1/4 cup (15g) chopped fresh basil leaves for that fresh, herby kick.

6-Finish the chicken: Slide the chicken back into the skillet with any juices from the plate. Spoon the sauce over it and simmer gently on low heat until the chicken hits an internal temperature of 165°F (74°C), about 5-7 minutes, flipping once to coat evenly.

7-Serve: Plate the chicken and ladle on that creamy sauce. Garnish with extra fresh basil leaves and 2 tbsp (8g) chopped parsley if you like. It’s ready to enjoy with sides like roasted veggies for a complete meal.