Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) salt
  • ½ tsp (2g) cracked black pepper
  • 1 tsp (5g) smoked paprika
  • ½ cup (75g) sun-dried tomatoes in oil, drained and chopped
  • 3 cloves (15g) garlic, minced
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) freshly grated Parmesan cheese
  • ¼ cup (15g) fresh basil leaves, chiffonade or torn
  • ½ tsp (2g) red pepper flakes

Instructions:

  1. Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, pepper, and smoked paprika.
  2. Heat olive oil in a 12-inch stainless steel or cast iron skillet over high heat until it shimmers.
  3. Add the chicken and sear for 5–7 minutes per side until a deep golden crust forms and the internal temperature reaches 165°F (74°C). Remove chicken to a plate and let it rest.
  4. Reduce heat to medium. In the same pan, add the chopped sun-dried tomatoes and minced garlic. Sauté for 1–2 minutes until fragrant.
  5. Pour in the heavy cream and bring to a gentle simmer.
  6. Stir in the Parmesan cheese and red pepper flakes, whisking constantly until the cheese melts and the sauce thickens slightly.
  7. Fold in the fresh basil leaves.
  8. Return the chicken and any accumulated juices to the pan, spooning the sauce over the meat for 1 minute to glaze.