1. Prepare the Chicken

• Pat the chicken breasts dry with paper towels to remove excess moisture.
• Season both sides of the chicken with 1 teaspoon of salt and black pepper.

2. Sear the Chicken

• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
• Once hot, add the chicken and sear for about 5 minutes per side, or until golden brown.
• Remove the chicken from the skillet and set aside on a plate.

3. Make the Creamy Sauce

• Add the remaining tablespoon of olive oil to the same skillet.
• Stir in the chopped garlic and cook for about 30 seconds, until fragrant.
• Pour in the heavy cream, chicken stock, and crumble in the bouillon cube.
• Stir in 2/3 of the Parmesan cheese, sun-dried tomatoes, dried herbs, black pepper, and half of the red pepper flakes.
• Mix everything together and bring to a gentle simmer.

4. Finish Cooking the Chicken

• Reduce the heat to medium-low and return the chicken to the skillet, nestling it into the sauce.
• Simmer for 5–7 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
• Spoon some sauce over the chicken as it finishes cooking.

5. Garnish and Serve

• Sprinkle the remaining Parmesan cheese and red pepper flakes on top.
• Garnish with fresh basil leaves just before serving.
• Serve warm with pasta, rice, or crusty bread.

Tips for Success

• Heavy Cream vs. Lighter Substitutes: Heavy cream gives the best texture, but you can use half-and-half for a lighter version.
• Pairing Ideas: This dish pairs well with buttered pasta, mashed potatoes, or steamed vegetables.
• Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes bring extra richness to the sauce, but if using dry-packed ones, rehydrate them in warm water before chopping.