4
boneless, skinless, chicken breasts, about 2 pounds
1 ½ teaspoons
kosher salt
2 tablespoons
extra-virgin olive oil
3
garlic cloves, minced
1 cup
heavy cream
½ cup
chicken stock
1 teaspoon
chicken flavor “Better Than Bouillon”, or 1 chicken bouillon cube
½ cup
freshly grated Parmesan cheese
1 (7-ounce) jar
sun-dried tomatoes, drained and roughly chopped
1 teaspoon
Italian seasoning
½ teaspoon
freshly cracked black pepper
½ teaspoon
red pepper flakes (optional)
¼ cup
thinly sliced fresh basil leaves
Cooked pasta or mashed potatoes, for serving (optional)
Method
Pat the chicken breasts dry with paper towels. Season all over with 1 teaspoon of the salt. Heat the oil in a large skillet over medium-high heat. Once the oil is glistening, add the chicken and cook, undisturbed, until golden brown, about 5 minutes per side. Transfer to a plate.
Reduce the heat to medium and add the garlic to the same skillet. Cook, stirring, until fragrant, about 30 seconds. Stir in the heavy cream, chicken stock, bouillon, ¼ cup of the Parmesan cheese, sun dried tomatoes, Italian seasoning, black pepper, red pepper flakes (if using), and remaining ½ teaspoon salt. Whisk until combined and smooth.
Return the seared chicken to the skillet, nestling it into the sauce. Bring to a simmer, then reduce the heat to medium-low. Cook until the sauce has thickened slightly and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 8 to 10 minutes.
Remove from heat and top the chicken with the fresh basil and remaining ¼ cup Parmesan cheese. Sprinkle with additional red pepper flakes, if desired. Serve over pasta or mashed potatoes, if desired.