Boneless skinless chicken breast Red pepper flakes Heavy cream Sundried tomatoes Freshly grated parmesan cheese
Season chicken by adding salt and pepper to both sides of the chicken breast.
Cook each side of the chicken for about 5 minutes each. Transfer chicken to a plate lined with paper towel and set it to the side.
Add the minced garlic to the skillet while it’s hot and cook for 1 minute or until you can smell the aroma. Add the spices (thyme and oregano) and then the red pepper flakes.
Add chicken broth and heavy cream.
Dump in the sundried tomatoes and parmesan cheese and stir well.
Add the cooked chicken to the skillet and spoon the sauce over the top.
Bake for 18-20 minutes in the oven-safe skillet or until the chicken is cooked through.