Ingredients:

  • 1.5 lb boneless skinless chicken breasts, sliced into thin cutlets
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes
  • ½ cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • ½ cup parmesan cheese, freshly grated

Instructions:

  1. Pat the chicken cutlets completely dry with paper towels and season both sides generously with salt and pepper.
  2. Heat olive oil in a 12-inch cast iron skillet or deep stainless steel pan over medium-high heat until it shimmers.
  3. Add chicken in a single layer and cook for 5–7 minutes per side without moving them, until they reach a deep mahogany color and an internal temperature of 165°F (74°C). Transfer chicken to a plate and set aside.
  4. Reduce heat to medium. In the same pan, add minced garlic, oregano, and red pepper flakes. Sauté for 60 seconds until fragrant.
  5. Stir in the chopped sun-dried tomatoes, allowing them to soften and release their oils.
  6. Pour in the heavy cream and whisk gently, scraping the bottom of the pan to incorporate the caramelized chicken bits. Bring to a gentle simmer for 3–5 minutes until the sauce thickens.
  7. Stir in the grated parmesan until melted and smooth.
  8. Return the chicken to the pan, spooning the sauce over the meat to coat.