Ingredients:
4 boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 tablespoon olive oil
3 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1/3 cup sun-dried tomatoes in oil, drained and chopped
1/4 cup freshly grated Parmesan cheese
1 tablespoon fresh thyme leaves, plus more for garnish
1/2 teaspoon red pepper flakes (optional)
Directions:
Season chicken breasts with salt and pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden and cooked through, about 5-7 minutes per side. Transfer to a plate and cover to keep warm.
In the same skillet, add garlic and sauté for 1 minute until fragrant.
Pour in chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
Stir in heavy cream, sun-dried tomatoes, Parmesan cheese, thyme, and red pepper flakes. Bring to a simmer and cook until sauce thickens slightly, about 3-5 minutes.
Return chicken to the skillet and spoon sauce over the breasts. Cook for an additional 2-3 minutes to reheat the chicken.
Garnish with additional thyme leaves before serving.