# What You'll Need:
→ Chicken Preparation
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
→ Creamy Sauce
05 - 2 tablespoons unsalted butter
06 - 4 cloves garlic, minced
07 - 1 cup chicken broth
08 - 1 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - 1/2 cup sun-dried tomatoes packed in oil, drained and sliced
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon crushed red pepper flakes
13 - 1/4 cup fresh basil leaves, chopped
# Method:
01 - Pat chicken breasts dry with paper towels. Sprinkle salt and black pepper evenly on both sides.
02 - Heat olive oil in a large skillet over medium-high heat. Place chicken breasts into the pan and cook for 4 to 5 minutes per side, until golden brown. Remove to a plate and set aside.
03 - Lower the heat to medium in the same skillet. Add unsalted butter and minced garlic, sauté for 1 minute until aromatic.
04 - Pour in chicken broth, scraping browned bits from the pan. Blend in heavy cream, Parmesan cheese, sun-dried tomatoes, dried oregano, and red pepper flakes.
05 - Stir continuously and bring mixture to a gentle simmer for 3 to 4 minutes, until slightly thickened.
06 - Return seared chicken breasts to the skillet, spoon sauce over them, reduce heat to low, cover, and cook for 8 to 10 minutes, until chicken is fully cooked (internal temperature reaches 165°F).
07 - Stir chopped basil into the sauce. Taste and adjust seasoning if desired. Serve topped with additional sauce and fresh basil.
