1Arrange a rack in the center of the oven and preheat to 375°F.
2Arrange a rack in the center of the oven and preheat to 375°F.
3Arrange a rack in the center of the oven and preheat to 375°F.
4In a large ovenproof skillet over medium-high heat, heat 1 tablespoon of oil.
5In a large ovenproof skillet over medium-high heat, heat 1 tablespoon of oil.
6In a large ovenproof skillet over medium-high heat, heat 1 tablespoon of oil.
7Generously season chicken with salt and black pepper.
8Generously season chicken with salt and black pepper.
9Generously season chicken with salt and black pepper.
10Cook the chicken, turning halfway through, until golden brown, about 5 minutes per side.
11Cook the chicken, turning halfway through, until golden brown, about 5 minutes per side.
12Cook the chicken, turning halfway through, until golden brown, about 5 minutes per side.
13Transfer the chicken to a plate.
14Transfer the chicken to a plate.
15Transfer the chicken to a plate.
16In the same skillet over medium heat, heat the remaining 2 tablespoons of oil.
17In the same skillet over medium heat, heat the remaining 2 tablespoons of oil.
18In the same skillet over medium heat, heat the remaining 2 tablespoons of oil.
19Stir in garlic, thyme, and red pepper flakes.
20Stir in garlic, thyme, and red pepper flakes.
21Stir in garlic, thyme, and red pepper flakes.
22Cook, stirring, until fragrant, about 1 minute.
23Cook, stirring, until fragrant, about 1 minute.
24Cook, stirring, until fragrant, about 1 minute.
25Stir in broth, tomatoes, cream, and Parmesan.
26Stir in broth, tomatoes, cream, and Parmesan.
27Stir in broth, tomatoes, cream, and Parmesan.
28Season with salt.
29Season with salt.
30Season with salt.
31Bring the mixture to a simmer.
32Bring the mixture to a simmer.
33Bring the mixture to a simmer.
34Return the chicken and any accumulated juices to the skillet.
35Return the chicken and any accumulated juices to the skillet.
36Return the chicken and any accumulated juices to the skillet.
37Transfer the skillet to the oven.
38Transfer the skillet to the oven.
39Transfer the skillet to the oven.
40Bake chicken until cooked through and an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 12 minutes.
41Bake chicken until cooked through and an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 12 minutes.
42Bake chicken until cooked through and an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 12 minutes.
43Arrange chicken on a platter.
44Arrange chicken on a platter.
45Arrange chicken on a platter.
46Spoon sauce over the chicken.
47Spoon sauce over the chicken.
48Spoon sauce over the chicken.
49Top with basil.
50Top with basil.
51Top with basil.
Ingredients
3 Tbsp. extra-virgin olive oil, divided
3 Tbsp. extra-virgin olive oil, divided
3 Tbsp. extra-virgin olive oil, divided
4 boneless, skinless chicken breasts
4 boneless, skinless chicken breasts
4 boneless, skinless chicken breasts
Kosher salt
Kosher salt
Kosher salt
Freshly ground black pepper
Freshly ground black pepper
Freshly ground black pepper
2 garlic cloves, finely chopped
2 garlic cloves, finely chopped
2 garlic cloves, finely chopped
1 Tbsp. fresh thyme leaves
1 Tbsp. fresh thyme leaves
1 Tbsp. fresh thyme leaves
1 tsp. crushed red pepper flakes
1 tsp. crushed red pepper flakes
1 tsp. crushed red pepper flakes
0.75 cup low-sodium chicken broth
0.75 cup low-sodium chicken broth
0.75 cup low-sodium chicken broth
0.5 cup finely chopped sun-dried tomatoes
0.5 cup finely chopped sun-dried tomatoes
0.5 cup finely chopped sun-dried tomatoes
0.5 cup heavy cream
0.5 cup heavy cream
0.5 cup heavy cream
0.25 cup finely grated Parmesan
0.25 cup finely grated Parmesan
0.25 cup finely grated Parmesan
Torn fresh basil, for serving
Torn fresh basil, for serving
Torn fresh basil, for serving
Equipment
large ovenproof skilletinstant-read thermometerplatter
Tips
Searing the chicken before baking creates a golden-brown crust and keeps the chicken moist and flavorful.
The rendered chicken fat from searing forms the base of the sauce, adding depth.
Toasting garlic, fresh thyme, and red pepper flakes brings out their fragrance and color.
Let the sauce reduce slightly to meld and thicken before adding the chicken back.
For a thicker sauce to serve over pasta, consider using a 1:1 ratio of heavy cream to broth and doubling the Parmesan, or adding a roux (olive oil and flour) to thicken the sauce.
You can substitute sun-dried tomato pesto for whole sun-dried tomatoes.
If using chicken cutlets, you can skip the baking phase to make the recipe quicker.
If the sauce is too thick upon reheating, add a splash of water to thin it out.