Step 1

Pat the chicken breasts dry with paper towels to remove excess moisture.

Step 2

Season both sides of the chicken with 1 teaspoon of salt and black pepper.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Step 4

Once hot, add the chicken and sear for about 5 minutes per side, or until golden brown.

Step 5

Remove the chicken from the skillet and set aside on a plate.

Step 6

Add the remaining tablespoon of olive oil to the same skillet.

Step 7

Stir in the chopped garlic and cook for about 30 seconds, until fragrant.

Step 8

Pour in the heavy cream, chicken stock, and crumble in the bouillon cube.

Step 9

Stir in 2/3 of the Parmesan cheese, sun-dried tomatoes, dried herbs, black pepper, and half of the red pepper flakes.

Step 10

Mix everything together and bring to a gentle simmer.

Step 11

Reduce the heat to medium-low and return the chicken to the skillet, nestling it into the sauce.

Step 12

Simmer for 5–7 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

Step 13

Spoon some sauce over the chicken as it finishes cooking.

Step 14

Sprinkle the remaining Parmesan cheese and red pepper flakes on top.

Step 15

Garnish with fresh basil leaves just before serving.

Step 16

Serve warm with pasta, rice, or crusty bread.

Step 17

Heavy cream gives the best texture, but you can use half-and-half for a lighter version.

Step 18

This dish pairs well with buttered pasta, mashed potatoes, or steamed vegetables.

Step 19

Oil-packed sun-dried tomatoes bring extra richness to the sauce, but if using dry-packed ones, rehydrate them in warm water before chopping.