2 large chicken breasts, sliced into thin cutlets

Salt, to taste

Black pepper, to taste

1/4 cup all-purpose flour (for dredging)

2 tablespoons olive oil

2 tablespoons unsalted butter

4 cloves garlic, minced

1/2 cup chicken broth (or vegetable broth)

3/4 cup heavy cream (or coconut cream for dairy-free)

1/2 cup Parmesan cheese, freshly grated

1/4 teaspoon chili flakes

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/3 cup sundried tomatoes, chopped (oil-packed)

Fresh basil, chopped (for garnish)

Optional: splash of white wine (for deglazing)

Optional: handful of fresh spinach

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Season chicken cutlets with salt and pepper, then dredge lightly in flour, shaking off excess.
Heat olive oil and butter in a large skillet over medium heat.
Sear chicken on both sides until golden, then remove and set aside.
In the same skillet, sauté garlic for about 1 minute until fragrant.
Add chicken broth and deglaze the pan, scraping up browned bits.
Reduce heat and stir in heavy cream and Parmesan cheese; simmer for 2–3 minutes.
Mix in chili flakes, oregano, thyme, and sundried tomatoes.
Return chicken to the skillet and simmer for 5–7 minutes until sauce thickens.
Optionally, stir in spinach before final simmer.
Garnish with fresh basil and serve hot.

Boneless chicken thighs can be used for juicier results.
For dairy-free, substitute coconut cream and use dairy-free cheese or omit Parmesan.
Deglazing with white wine enhances flavor.
Add baby spinach for a veggie boost.
Best not frozen—cream sauce may separate when thawed.