Ingredients:

4 boneless, skinless chicken breasts

Salt and freshly ground black pepper, to taste

1 tablespoon olive oil

3 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste for spice level)

1 cup chicken broth

1 cup heavy cream

1/2 cup sun-dried tomatoes, chopped

1/2 cup freshly grated Parmesan cheese

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Fresh basil leaves for garnish (optional)

Instructions:

Prep the Chicken: Season both sides of the chicken breasts with salt and pepper.

Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 5-7 minutes per side, depending on thickness. Transfer the chicken to a plate and cover to keep warm.

Make the Sauce: In the same skillet, add the minced garlic and red pepper flakes. Cook for about 1 minute or until fragrant. Add the chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet.

Add Cream and Sun-Dried Tomatoes: Stir in the heavy cream, sun-dried tomatoes, and Parmesan cheese. Let the sauce simmer for a few minutes until it begins to thicken. Add the thyme and adjust the seasoning with salt and pepper to taste.

Combine Chicken and Sauce: Return the chicken breasts to the skillet, spooning the sauce over them. Cook for another 2-3 minutes, ensuring the chicken is heated through and coated with the sauce.

Serve: Plate the chicken and spoon extra sauce over the top. Garnish with fresh basil leaves if desired. Serve with a side of pasta, rice, or vegetables.