Marry me chicken

 

Ingredients

• 3 Tbsp. 

  extra-virgin olive oil, divided

• 1/2 

  boneless, skinless chicken breast cut into two pieces lengthwise 

• Kosher salt

• Freshly ground black pepper

• 1 clove garlic, finely chopped

• 1 Tbsp. 

  fresh thyme leaves

• crushed red pepper flakes to taste 
• 3/4 cup 

  low-sodium chicken broth

• 1/2 cup 

  chopped sun-dried tomatoes

• 1/2 cup 

  heavy cream

• 1/4 cup 

  finely grated Parmesan

• Torn fresh basil, for serving

1. Preheat oven to 375°. 
2. dredge chicken in flour. 
3.  In a large ovenproof skillet over medium-high heat, heat oil and butter. 
4. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown.  Transfer chicken to a plate.
5. In same skillet over medium heat, heat a bit more oil. Stir in garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan; season with salt. Bring to a simmer, then return chicken and any accumulated juices to skillet.
6. Transfer skillet to oven. Bake chicken until cooked through.  Careful not to overcook.
7. Arrange chicken on a platter. Spoon sauce over. Top with basil.

I serve with boiled potatoes. Would work with mashed or rice.