Prep the chicken: Pat chicken dry and season both sides with salt and pepper. If breasts are thick, slice them into cutlets or pound to even thickness for quick, even cooking.

Sear for flavor: Heat oil in a large skillet over medium-high. Add chicken and sear 4–5 minutes per side until golden. Remove to a plate; it will finish cooking in the sauce.

Build the base: Lower heat to medium. Add butter to the same pan. Stir in garlic for 30 seconds until fragrant. Add sun-dried tomatoes and cook 1 minute, scraping up browned bits.

Deglaze and simmer: Pour in chicken broth. Simmer 2 minutes to reduce slightly. Stir in Italian seasoning and red pepper flakes.

Create the cream sauce: Add heavy cream and bring to a gentle simmer. Whisk in Parmesan a little at a time until melted and smooth. Taste and adjust salt and pepper.

Finish the chicken: Return chicken (and juices) to the pan. Spoon sauce over the top. Simmer 3–5 minutes until chicken is cooked through and sauce slightly thickened. Internal temp should reach 165°F (74°C).

Optional greens: Fold in spinach and let it wilt for 1–2 minutes. Add capers or lemon zest if using.

Garnish and serve: Remove from heat and top with sliced basil. Serve right away with zucchini noodles, cauliflower mash, sautéed greens, or roasted asparagus.