Step by step

Method

5 steps

1. 1

   Pat the chicken dry and pound the thick ends so the pieces are about the same thickness — they'll cook more evenly that way. Season both sides with salt, pepper, and Italian seasoning.

2. 2

   Heat the olive oil in a large skillet over medium-high until it shimmers. Lay the chicken in and leave it alone 4–5 minutes so you get a deep golden crust. Flip and cook another 4–5 minutes until it's almost done (still a little pale in the center is fine). Move it to a plate.

3. 3

   Drop the heat to medium. Add the garlic and stir about 30 seconds until it smells sweet, not burnt. Toss in the sun-dried tomatoes, then pour in the broth and scrape up the browned bits stuck to the pan — that's where the good stuff is.

4. 4

   Stir in the cream, Parmesan, and red pepper flakes if you want a little heat. Let it bubble gently 2–3 minutes until it coats the back of a spoon.

5. 5

   Nestle the chicken back in with any juices from the plate. Simmer 4–6 minutes until the thickest part hits 165°F and the sauce looks glossy. If you're using spinach, fold it in at the end so it just wilts. Tear basil over the top and serve while it's saucy.