01 -
Generously season chicken breasts with salt and black pepper on both sides.
02 -
Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken breasts for 4–5 minutes per side, until deeply golden and cooked through. Transfer to a plate and keep warm.
03 -
In the same skillet, sauté minced garlic until aromatic, about 30 seconds.
04 -
Pour in chicken broth, scraping the bottom of the pan to deglaze and capture any browned bits.
05 -
Reduce heat to medium. Add heavy cream, Parmesan, sun-dried tomatoes, dried oregano, and chili flakes. Stir continuously and simmer for 3–4 minutes until sauce thickens slightly.
06 -
Return seared chicken breasts to the skillet, turning them in the sauce and spooning sauce over each piece. Simmer together for 2–3 minutes to meld flavors.
07 -
Remove from heat. Top chicken with chopped fresh basil and serve immediately with preferred accompaniment such as pasta, rice, or crusty bread.