1. Prep Your Chicken (5 minutes) Generously season both sides of chicken breasts with salt and pepper. If yours are on the thicker side, you will want to pound them to an even ¾-inch thickness so they cook evenly.

2. Get That Golden Sear (6-8 minutes) Heat 1 tablespoon of olive oil and 1 tablespoon of butter in your large skillet over medium-high heat. Once the butter is foaming, add your chicken breasts. Cook on each side for 3-4 minutes until they get a golden crust and are cooked through to a minimum internal temperature of 165°F. Remove chicken and place it aside, even if it’s a little undercooked inside, it will finish in the sauce!

3. Build Your Flavor Base (2 minutes) Add the remaining tablespoon of butter to the same pan that I made mushrooms in. It’s full of flavor bits, so make sure you leave them in! Add the minced garlic, thyme, and red pepper flakes. Sauté over medium heat until fragrant, about 30 seconds. Be honest – no one is looking; you can take a cautious deep breath, especially if you don’t want to burn garlic.

4. Create the Magic Sauce (5-7 minutes) Pour in chicken broth, scraping up all those delicious browned bits from the bottom of the pan. Add heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and sun-dried tomatoes. Let it bubble away for 5-7 minutes until slightly thickened.

5. Bring It All Together (3-5 minutes) Return chicken to the pan, spooning that gorgeous sauce over the top. Simmer for 3-5 minutes until chicken is heated through and sauce coats the back of a spoon. Taste and adjust seasoning if needed.

6. The Grand Finale Take your skillet off the heat and serve your chicken recipe topped with some fresh parsley or basil. Serve immediately while that sauce is still silky and perfect!