Ingredients

• 1 tbsp. extra-virgin olive oil
• 2 pounds Katie’s Best chicken breasts (about 3-4 breasts)
• Kosher salt
• Freshly ground black pepper
• 2 cloves garlic, minced
• 1 tbsp. fresh thyme leaves
• ½ – 1 tsp. crushed red pepper flakes (Adjust the spice level as needed)
• 3/4 cup chicken broth
• 1/2 cup heavy cream
• ¾ cup chopped sun-dried tomatoes
• 1/2 cup freshly grated Parmesan
• Fresh basil for serving

Cook Time: 45min

Cooking Instructions

1. Preheat oven to 375°. In a large cast iron skillet, heat olive oil. Sprinkle the chicken with salt and pepper and cook on medium-high heat until it turns a golden brown color (about 5 minutes per side). Transfer chicken to a plate.
2. While keeping the skillet at medium heat, add garlic, thyme, and red pepper flakes (if you prefer your chicken to be less spicy, only add ½ teaspoon flakes). Cook for 1 minute.
3. Stir in broth, cream, sun-dried tomatoes, and parmesan. Bring to a simmer, then return chicken to skillet, making sure it is fully covered with sauce.
4. Remove skillet from the burner and into the oven and bake until chicken is cooked through (If you’re not sure when the chicken is done, look for the juices, which should run clear when chicken is pierced with a knife), 17 to 20 minutes.
5. Tear basil leaves and sprinkle on top for garnish before serving!