Ingredients:
- 4 (6 oz / 170g) boneless skinless chicken breasts
- 2 tbsp (28g) unsalted butter
- 1 tsp (2g) garlic powder
- ½ tsp (1g) smoked paprika
- ½ tsp (3g) salt
- ¼ tsp (1g) black pepper
- 3 cloves (9g) garlic, minced
- 1 cup (240ml) heavy cream
- ½ cup (50g) grated Parmesan cheese
- ½ cup (80g) sun-dried tomatoes, drained and chopped
- 2 tbsp (4g) fresh basil, chiffonade
- ¼ tsp (1g) red pepper flakes
Instructions:
- Pat the chicken breasts dry with a paper towel. In a small bowl, mix the garlic powder, smoked paprika, salt, and pepper, then rub the seasoning evenly over both sides of the chicken.
- Melt the butter in a large skillet over medium-high heat until it begins to foam. Add the chicken breasts and cook for 5–7 minutes per side until mahogany-colored and they reach an internal temperature of 165°F (74°C). Remove the chicken and set aside on a plate.
- Reduce heat to medium. In the same pan, sauté the minced garlic for 30–60 seconds until fragrant. Pour in the heavy cream, scraping the bottom of the pan to release the browned bits. Stir in the Parmesan cheese and sun-dried tomatoes.
- Simmer the sauce for 3–5 minutes until it is bubbling and thick enough to coat the back of a spoon.
- Return the seared chicken to the pan, spooning the sauce over the breasts. Stir in the fresh basil and red pepper flakes, then simmer for 1 more minute before serving.