1-First, prepare your chicken by slicing 3 large boneless, skinless chicken breasts into thin cutlets and seasoning them with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Then, dredge them in 6 tablespoons of all-purpose flour for a nice golden crust. Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a skillet over medium heat to get that perfect sear.

2-Next, sear the chicken for about 4-5 minutes on each side until it’s golden brown and nearly cooked through. This step locks in the juices and adds that crave-worthy texture. Once done, remove the chicken from the skillet and set it aside while you work on the sauce.

3-Building the Sauce: Now, in the same skillet, add 3 cloves of minced garlic and sauté for a minute until fragrant. Stir in 1/3 cup chopped sundried tomatoes, 1 teaspoon chili flakes, 1/4 teaspoon oregano, and 1/4 teaspoon thyme for a burst of garlic herb flavor.

4- Pour in 1 cup chicken stock and 1 cup heavy cream, then whisk in 1/2 cup grated parmesan cheese until the sauce is smooth and creamy. Let it simmer for a couple of minutes to thicken. Return the chicken to the skillet and cook for another 3-5 minutes so it absorbs all those delicious flavors.

5- Gather and prep ingredients like slicing chicken and measuring spices.

6- Season and dredge chicken before searing.

7- Sauté garlic and tomatoes in the skillet.

8- Add cream, stock, and cheese to make the sauce.

9- Simmer chicken in the sauce and garnish with 1 tablespoon fresh basil leaves.