1-Gather and Season Your Ingredients: First, take your 3 large boneless, skinless chicken breasts and slice them into thin cutlets. Season them with ½ teaspoon salt and ¼ teaspoon ground black pepper, then coat in 6 tablespoons all-purpose flour. Shake off the excess flour to avoid a heavy coating, which helps the chicken brown just right. For more tips on handling chicken, check out our fried chicken guide, as the techniques can apply here.

2-Gather and Season Your Ingredients: Next, heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a skillet over medium heat. This step builds a flavorful base, so watch as the oil and butter combine for that golden sear. Once hot, add the chicken and cook for 4-5 minutes on each side until it’s golden and fully cooked through. Transfer it to a plate, cover it, and keep it warm while you move on.

3-Create the Creamy Sauce: Now, sauté 3 cloves of minced garlic in the same skillet until it smells amazing this only takes a minute or so. Deglaze the pan with 1 cup chicken stock, scraping up those tasty brown bits from the bottom for extra flavor. Lower the heat to medium-low and stir in 1 cup heavy cream along with ½ cup grated Parmesan cheese; let it simmer gently for a few minutes to thicken nicely. For ideas on using cream in other dishes, visit our chicken cobbler page, which shares similar sauce techniques.

4-Create the Creamy Sauce: Season the sauce with 1 teaspoon chili flakes, ¼ teaspoon thyme, ¼ teaspoon oregano, and a bit more salt and pepper if you like. Stir in ⅓ cup chopped sundried tomatoes to add a burst of tanginess. Return the chicken to the skillet and let everything simmer together for a few more minutes until the sauce thickens and coats the chicken beautifully. Finally, garnish with 1 tablespoon fresh basil leaves and serve it hot over pasta, rice, or whatever sides you enjoy.