½ cup all purpose flour 

½ teaspoon salt 

½ teaspoon pepper 

½ teaspoon garlic powder 

½ teaspoon paprika 

4 boneless, skinless chicken breasts 

2 Tablespoons oil 

2 Tablespoons salted butter 

2 Tablespoons minced garlic 

1 cup chicken broth 

1 cup heavy cream 

1 cup freshly grated Parmesan cheese 

½ teaspoon red pepper flakes (optional) 

1 teaspoon oregano 

1 teaspoon thyme 

⅓ cup chopped sundried tomatoes 

fresh basil and parmesan (for garnish) 

cooked pasta, rice, egg noodles or mashed potatoes (for serving) 


In a shallow dish, mix together ½ cup all purpose flour, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder and ½ teaspoon paprika. 

Coat each of the 4 boneless, skinless chicken breasts in the flour mixture and place on a baking sheet or large plate. Set aside.  

Next, heat 2 Tablespoons oil and 2 Tablespoons salted butter in a large skillet over medium-high heat until hot. Add the coated chicken breasts and cook for about 3-4 minutes on each side, or until they are golden brown. 

Remove the chicken from the skillet and set aside. 

In the same skillet, add 2 Tablespoons minced garlic and cook for about 1 minute (or until fragrant) 

Stir in 1 cup chicken broth and 1 cup heavy cream, deglazing the pan as you stir. 

Then add 1 cup freshly grated Parmesan cheese, ½ teaspoon red pepper flakes, 1 teaspoon oregano and 1 teaspoon thyme then stir together on a low to medium heat. 

Finally, add ⅓ cup chopped sundried tomatoes to the skillet and stir until the sauce is combined well. Continue stirring while on a low simmer for 5 minutes until the sauce starts to thicken. 

Add the chicken back into the skillet and spoon the sauce over the chicken. Cover and cook for an additional 10 minutes until cooked through. The chicken is ready when the internal temperature reaches 165F degrees. 

Garnish with fresh basil and parmesan and serve warm (with the sauce) over cooked pasta, rice, egg noodles or mashed potatoes.