Prep the chicken: Pat chicken dry. Season both sides with salt and pepper. If breasts are thick, slice horizontally to create cutlets for quicker, more even cooking.

Brown the chicken: Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and sear 4–5 minutes per side until golden. Remove to a plate; it’s okay if it’s not fully cooked yet.

Sauté the garlic: Lower heat to medium. Add remaining butter and garlic. Stir 30 seconds until fragrant. Don’t let it burn.

Deglaze: Pour in chicken broth. Scrape up the browned bits from the pan—this adds big flavor.

Build the sauce: Stir in heavy cream, Italian seasoning, red pepper flakes (if using), and sun-dried tomatoes. Simmer 2–3 minutes to thicken slightly.

Add Parmesan: Whisk in Parmesan a handful at a time until smooth. Keep the heat gentle to avoid breaking the sauce.

Return chicken to pan: Nestle chicken into the sauce. Simmer 5–7 minutes, spooning sauce over the top, until chicken reaches 165°F internal temperature.

Finish with herbs: Stir in fresh basil. Taste and adjust salt and pepper. If you like a pop of brightness, add a squeeze of lemon or a pinch of zest.

Serve: Spoon over cauliflower mash, sautéed greens, zucchini noodles, or roasted broccoli. Garnish with extra basil and Parmesan if you’d like.