Ingredients

• 3 tbspolive oil, extra virgin, divided
• 44 boneless, skinless chicken breasts, skinless chicken breasts
• —kosher salt
• —black pepper, ground
• 2garlic, finely chopped
• 1 tbsp1 tbsp. fresh thyme leaves
• 1 tspred pepper flakes
• ¾ cupchicken broth
• ½ cup1/2 c. finely chopped sun-dried tomatoes
• ½ cupheavy cream
• ¼ cupparmesan cheese, grated
• —basil, fresh, for serving

Instructions

1. 1.Arrange a rack in center of oven; preheat to 375°. In a large ovenproof skillet over medium-high heat, heat 1 Tbsp. oil. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown, about 5 minutes per side. Transfer chicken to a plate.
2. 2.In same skillet over medium heat, heat remaining 2 Tbsp. 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.
3. 3.Transfer skillet to oven. Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 10 to 12 minutes.
4. 4.Arrange chicken on a platter. Spoon sauce over. Top with basil.