# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6–8 oz each)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 2 tablespoons gluten-free all-purpose flour
→ Sauce
05 - 2 tablespoons extra-virgin olive oil
06 - 2 tablespoons unsalted butter
07 - 3 garlic cloves, minced
08 - 1 cup low-sodium chicken broth
09 - 3/4 cup heavy cream
10 - 1/2 cup finely grated Parmesan cheese
11 - 1/2 cup sun-dried tomatoes, drained and thinly sliced (check packaging for additives)
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon crushed red pepper flakes (optional)
14 - 1 teaspoon dried thyme
→ Garnish
15 - Fresh basil or flat-leaf parsley, chopped
# Steps:
01 - Pat chicken dry with paper towels. Season both sides evenly with kosher salt and black pepper. Lightly dredge each breast in the gluten-free flour, tapping off any excess.
02 - Heat olive oil and butter in a large skillet over medium-high heat until the fat shimmers and the butter foams. Add the chicken and sear 4–5 minutes per side until golden brown; transfer chicken to a plate and reserve skillet juices.
03 - Reduce heat to medium. Add minced garlic to the hot skillet and cook 30–60 seconds, stirring, until fragrant but not browned.
04 - Pour in the chicken broth, scraping the pan to release browned fond. Stir in the heavy cream, grated Parmesan, sliced sun-dried tomatoes, dried oregano, crushed red pepper flakes (if using), and dried thyme. Simmer gently 2–3 minutes until the sauce begins to thicken.
05 - Return the seared chicken to the skillet, spooning sauce over each piece. Cover and simmer over low heat 8–10 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear.
06 - Transfer chicken to plates, spoon additional sauce over the top, and finish with chopped basil or parsley. Serve immediately.
