Prepare the Chicken:

Pat the chicken breasts dry with paper towels, then season both sides with salt, black pepper, paprika, and garlic powder.

Sear the Chicken:

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes per side until golden brown. The chicken doesn’t need to be fully cooked yet. Remove it from the skillet and set aside.

Make the Sauce:

In the same skillet, reduce the heat to medium and add minced garlic. Sauté for 30 seconds until fragrant. Stir in red pepper flakes for a little heat (optional).

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes to reduce slightly.

Add Cream & Flavor:

Stir in the heavy cream, grated Parmesan cheese, sun-dried tomatoes, and Italian seasoning. Let the sauce simmer for 2–3 minutes until it thickens slightly.

Return the Chicken to the Pan:

Place the seared chicken breasts back into the skillet, spooning some of the sauce over them. Cover and let simmer for another 8–10 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F).

Finish & Serve:

Garnish with fresh basil or parsley for a pop of color and flavor. Serve hot over pasta, mashed potatoes, or rice, making sure to spoon extra sauce over everything!