Ingredients
2 large chicken breasts, boneless and skinless, sliced lengthwise into thin cutlets
½ teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons (50 grams) all-purpose flour
2 tablespoons (30 ml) olive oil
2 tablespoons (28 grams) unsalted butter
3 cloves garlic, minced
1 cup (240 ml) chicken broth
1 cup (240 ml) heavy cream
½ cup (43 grams) Parmesan cheese, grated
1 teaspoon red chili flakes
¼ teaspoon dried oregano
2 sprigs fresh thyme
⅓ cup sundried tomatoes, chopped
8–10 cherry tomatoes, halved
1 tablespoon fresh basil leaves, hand torn
Instructions
- Pat the chicken dry, then season both sides with the salt and black pepper. Lightly coat each piece with flour, tapping off any excess to achieve a thin, even layer.
- Set a large skillet over medium heat. Add the olive oil and butter and let the butter melt, swirling the pan so the fats cover the bottom.
- Lay the chicken cutlets into the pan without crowding. Cook for about 4 to 5 minutes per side, until they develop a golden crust and are cooked through. Move the chicken to a plate and loosely cover to keep warm.
- Add the minced garlic to the same pan and stir for about 30 to 60 seconds, just until fragrant.
- Pour in the chicken stock and use a wooden spoon to scrape up all the browned bits from the bottom of the skillet.
- Lower the heat slightly, then stir in the heavy cream and grated Parmesan. Let the mixture gently bubble for a few minutes until the cheese melts and the sauce begins to thicken.
- Sprinkle in the chili flakes, oregano, and thyme. Taste and adjust the seasoning with more salt or pepper if needed.
- Stir in the chopped sun-dried tomatoes.
- Return the chicken to the skillet, turning it in the sauce so each piece is well coated. Let everything simmer together for a few more minutes until the chicken is hot and the sauce has thickened to your liking. Add the quartered cherry tomatoes and cook for an additional minute or two.
- Finish by scattering the fresh basil over the top and serve right away, spooning plenty of sauce over pasta or rice.
Notes
This is a fast stovetop dish, so have everything prepped before you start cooking.
Thin chicken cutlets are key because they cook quickly and stay tender. You may find already-cut chicken cutlets at the grocery store.
If your sauce thickens too much while it sits, just loosen it with a splash of chicken broth or cream before serving.
Fresh cherry tomatoes add a lighter, juicier contrast to the rich cream sauce, so don’t skip them if you want that balance.