Step 1

Between two sheets of plastic wrap, pound out chicken breasts to 1/2" thickness. Then, cut each breast in half so you are left with smaller pieces (if you are using chicken breast tenders, skip this step). See Note 1

Step 2

Season chicken on both sides with salt, pepper and 1/2 tsp Italian seasoning.

Step 3

In a large skillet (or large cast iron pan) over medium-high, heat olive oil. When oil is hot, add chicken. Cook 3-4 minutes on each side until golden brown and cooked through (internal temperature should be 165˚F). Transfer cooked chicken to a plate and cover with foil.

Step 4

In the same skillet of medium heat, add garlic (add a bit more olive oil if needed). Stir for about 10-20 seconds until garlic is fragrant. Add chicken stock to deglaze the pan. Use a wooden spoon to scrape all the delicious brown bits from the bottom of the pan. Cook 2-3 minutes.

Step 5

Add heavy cream and Parmesan cheese. Whisk sauce so it's nice a smooth. Reduce heat, and cook for 2-3 minutes until bubbly and the sauce begins to thicken.

Step 6

Season sauce with onion powder and remaining 1/2 tsp of Italian seasoning. Taste and add salt only if needed.

Step 7

Stir in sun dried tomatoes and basil. Then add chicken (and all the juices from the plate!) back to the pan. Spoon sauce over chicken. Add some crushed red pepper flakes and a squeeze of lemon juice if you like, and serve right away!