Prep the chicken: Pat chicken dry and season both sides with salt, pepper, oregano, and thyme. This helps lock in moisture and builds flavor from the start.

Sear for color: Heat a large skillet over medium-high. Add the sun-dried tomato oil and butter. Sear chicken 4–5 minutes per side until golden. Don’t cook through yet; you just want a good crust. Transfer to a plate.

Build the flavor base: Lower heat to medium. Add garlic and red pepper flakes to the skillet. Stir 30 seconds until fragrant, scraping up browned bits.

Add tomatoes and broth: Stir in the chopped sun-dried tomatoes and chicken broth. Simmer 2–3 minutes to reduce slightly.

Make it creamy: Pour in heavy cream. Bring to a gentle simmer, then whisk in parmesan until smooth. Taste and adjust salt and pepper.

Finish the chicken: Nestle chicken back into the sauce. Simmer 6–8 minutes, turning once, until chicken reaches 165°F and the sauce thickens.

Finish with herbs: Stir in chopped basil. The fresh herbs brighten the creamy sauce and balance the richness.

Prep the sides: While the chicken finishes, sauté zucchini noodles in olive oil for 2–3 minutes or microwave cauliflower rice until tender. Keep sides simple and lightly seasoned.

Cool for meal prep: Let the chicken rest 10–15 minutes before portioning. Never seal hot food; steam will water down the sauce and affect texture.

Portion and store: Divide chicken and sauce into 4 meal-prep containers. Add your chosen side to each, keeping it slightly separate from the sauce if you want more texture.