Prep the chicken. If using full chicken breasts, slice them horizontally into cutlets for quicker, more even cooking. Pat dry and season both sides with salt and pepper. Lightly dredge in flour if you want extra browning and a silkier sauce.

Sear for flavor. Heat olive oil and butter in a large skillet over medium-high. Add the chicken in a single layer. Cook 3–4 minutes per side until golden. Transfer to a plate. The chicken will finish in the sauce.

Build the aromatics. Lower heat to medium. Add garlic and red pepper flakes to the pan. Stir 30 seconds, just until fragrant. Don’t let the garlic burn.

Deglaze. Pour in chicken broth and scrape up the browned bits. This adds deep, savory flavor to the sauce.

Make it creamy. Stir in heavy cream, Parmesan, Italian seasoning, and sun-dried tomatoes. Simmer gently for 2–3 minutes until slightly thickened. The sauce should coat the back of a spoon.

Finish the chicken. Return the chicken and any juices to the skillet. Spoon sauce over the pieces. Simmer 3–5 minutes until the chicken reaches 165°F in the thickest part.

Brighten and garnish. Stir in lemon juice for lift. Taste and adjust salt, pepper, and heat. Top with chopped basil. The fresh herbs make the flavors pop.

Serve. Spoon chicken and sauce over pasta, mashed potatoes, polenta, or rice. Finish with a little extra Parmesan if you like.