2 tablespoons olive oil
3 large chicken breasts (approximately 1.5 to 2 pounds)
salt to taste
pepper to taste
2 cloves garlic, minced
3/4 cup chicken broth
1/2 cup heavy cream
1/3 cup freshly grated parmesan cheese
1/2 cup sun-dried tomatoes
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
basil, for garnish
Preheat oven to 375. Season chicken breast with salt and pepper on both sides
Heat olive oil in cast iron skillet over medium-high head. When hot, add chicken to skillet.
Sear 3-4 minutes, then flip and sear on the other side 3-4 minutes
Remove seared chicken from skillet and set aside. Add garlic to skillet and cook until fragrant, approximately 1 to 2 minutes
Stin in broth and heavy cream, then slowly add grated parmesan, sun dried tomatoes, oregano, and red pepper flakes
Bring mixture to simmer, then return chicken breasts to skillet. Quickly flip chicken once or twice to coat in sauce, then transfer entire skillet to oven
Bake 15 to 20 minutes, or until chicken reaches internal temp of 165
Remove chicken from skillet and plate with sides. Spoon additional sauce from skillet over chicken and garnish with basil
