Start by preparing the chicken breasts. Begin by slicing each breast in half widthwise to create two thinner pieces. This step ensures they cook evenly. If the pieces seem thick, don’t hesitate to pound them lightly. It’s all about achieving that perfect cooking thickness.
Take 1 teaspoon of the Italian seasoning and combine it with the salt and pepper. Season one side of each chicken piece with this mixture. This will infuse the chicken with flavor right from the start.
In a large, heavy-bottomed skillet, heat 2 tablespoons of the oil from the jar of sun-dried tomatoes over medium-high heat. You want the oil hot enough to sear the chicken when added.
Once hot, carefully place the chicken in the skillet, seasoned side down. Make sure to season the other side with the remaining mixture. You want to create that beautiful golden crust, so resist the urge to flip too early.
Cook the chicken undisturbed for about 4 minutes. After this time, gently flip the pieces. Continue cooking for another 3 to 4 minutes. The chicken should be golden brown and reach an internal temperature of 165°F. Once cooked, remove the chicken from the pan and cover it with foil to keep warm.
Reduce the heat to medium. Add another drizzle (~1 teaspoon) of sun-dried tomato oil to the pan along with the minced garlic. Stir quickly—be careful not to let it burn. About 10 seconds should do the trick.
Add in half a cup of the chicken broth, stirring and scraping up any browned bits from the bottom of the pan. This is where a lot of flavor hangs out! Let the broth simmer for about 1 minute or until it’s mostly evaporated.
Next, pour in the remaining half cup of broth, along with the heavy cream, sun-dried tomatoes, red pepper flakes (if using), the remaining Italian seasoning, Dijon mustard, and the Parmesan cheese. Stir well until the cheese melts into the sauce, thickening it nicely. This should take around 2 to 4 minutes.
Take a moment to taste the sauce and adjust the seasoning as needed. Every palate is different, so make it your own!
Finally, stir in the fresh basil leaves and return the chicken (along with any juices from the plate) to the pan. Spoon that delectable sauce over the chicken, and it’s ready to serve immediately!
