Scale

4 boneless skinless chicken breasts

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp smoked paprika

2 tbsp olive oil

3 cloves garlic, minced

1 cup chicken broth

3/4 cup heavy cream

1/2 cup grated Parmesan cheese

1/3 cup sun-dried tomatoes in oil, chopped

1/2 tsp dried thyme

1/4 tsp red pepper flakes (optional)

Fresh chopped parsley or basil, for garnish

1. Season chicken breasts with salt, pepper, and paprika.

2. In a large skillet over medium-high heat, heat olive oil and sear chicken for 4–5 minutes per side until golden. Remove and set aside.

3. Add garlic to skillet and sauté for 1 minute.

4. Deglaze pan with chicken broth, scraping up any browned bits.

5. Reduce heat to medium. Stir in heavy cream, Parmesan, sun-dried tomatoes, thyme, and red pepper flakes.

6. Simmer sauce until slightly thickened, about 4 minutes.

7. Return chicken to the pan, spoon sauce over, and cook 2–3 more minutes until heated through.

8. Garnish with fresh herbs and serve immediately.

Pair with pasta, mashed potatoes, or roasted vegetables.

Use freshly grated Parmesan for a smoother sauce.

For extra flavor, add a splash of white wine with the broth.

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