2 tablespoons olive oil
4 boneless skinless chicken breasts
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
3/4 cup chicken broth
1/2 cup heavy cream
1/2 cup sun-dried tomatoes, chopped
1/2 cup parmesan cheese, grated
Fresh basil, for serving
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 375°F.
Add oil to a large cast iron or oven-proof skillet, and place over medium-high heat.
Season chicken liberally with salt and pepper and sear until golden brown, 4-5 minutes per side. Remove to a plate and set aside.
Lower heat to medium, add garlic and cook 1 minute. Add thyme, red pepper flakes, chicken broth and heavy cream, and simmer for 5 minutes, stirring frequently.
Stir in sundried tomatoes and parmesan and return chicken to skillet. Spoon sauce over chicken and bake until chicken is cooked through, about 15 minutes.
Top with basil and more parmesan cheese, if desired. Enjoy!