Step 1

Pat the chicken dry

Step 2

Season all over with 1 teaspoon salt.Heat the oil in a large skillet over medium-high

Step 3

Once the oil is glistening, add the chicken and cook about 5 minutes per side, or until golden brown

Step 4

Transfer the chicken to a plate

Step 5

Add the garlic to the same skillet and cook until fragrant, about 30 seconds

Step 6

Stir in heavy cream, chicken stock, bouillon, ¼ cup of the parmesan cheese, sun dried tomatoes, Italian seasoning, pepper, ¼ teaspoon red pepper flakes, and remaining salt until fully combined.Return the chicken to the skillet

Step 7

Bring the sauce to a simmer, then reduce the heat to medium low

Step 8

Cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 5 minutes more.Top chicken with basil, remaining Parmesan cheese, and remaining red pepper flakes and serve over pasta or mashed potatoes, if desired