Pat the chicken dry and season well. Sprinkle both sides with salt, pepper, and a pinch of Italian seasoning. Dry chicken browns better and helps the sauce cling.

Sear the chicken. Heat a large skillet over medium-high. Add olive oil and a small knob of butter. Sear chicken 4–5 minutes per side until golden. Remove to a plate; it’s okay if it’s not fully cooked yet.

Bloom the garlic. Lower heat to medium. Add a bit more butter if the pan looks dry. Cook minced garlic for 30 seconds until fragrant, scraping up browned bits.

Deglaze with broth. Pour in chicken broth and simmer 2–3 minutes. This lifts flavor from the pan and forms the base of your sauce.

Build the cream sauce. Stir in heavy cream, sun-dried tomatoes, a pinch of red pepper flakes, and another sprinkle of Italian seasoning. Simmer gently 2–3 minutes.

Add Parmesan slowly. Lower the heat and whisk in grated Parmesan a little at a time until melted and smooth. Do not boil; gentle heat prevents separation.

Return the chicken. Nestle chicken back into the skillet with any juices. Simmer 5–8 minutes, turning once, until chicken reaches 165°F and the sauce thickens.

Adjust and finish. Taste and adjust salt, pepper, and heat level. Turn off the heat and let the pan sit 1–2 minutes to help the sauce set.

Garnish and serve. Top with chopped basil or parsley. Spoon the sauce over each piece for an extra glossy finish.