Ingredients

• 1 tablespoon olive oil
• 3–4 chicken breasts (about 1½ lbs total)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon red pepper flakes
• ¾ cup low-sodium chicken broth
• ½ cup heavy cream
• ½ cup sun-dried tomatoes, chopped (optional if you don’t like tomatoes)
• ¼ cup freshly grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat oil in a large cast-iron (or oven-safe) skillet over medium heat.
3. Season the chicken on both sides with salt and pepper.
4. Sear the chicken for about 5 minutes per side, until golden brown. Transfer to a plate and set aside.
5. Make the sauce: In the same skillet, sauté the minced garlic for 1 minute. Add thyme, oregano, and red pepper flakes. Pour in the chicken broth and heavy cream, then cook for 5 minutes, stirring often.
6. Add the flavor: Stir in the sun-dried tomatoes and Parmesan cheese until well combined.
7. Finish in the oven: Return the chicken to the skillet, spoon the sauce over the top, and bake for 18–20 minutes or until the chicken is cooked through.
8. Serve warm with your favorite low-carb sides.

Tips & Notes

• Use a cast-iron or oven-safe skillet so you can easily transfer it from stovetop to oven. Test if it’s hot enough by sprinkling a drop of water — it should sizzle immediately.
• Measure out all ingredients beforehand to keep cooking smooth and mess-free.
• You can keep the chicken breasts whole or slice them into cutlets for faster cooking.
• Freshly grated Parmesan makes all the difference in flavor — use a box or handheld grater.
• If your sun-dried tomatoes are packed in oil, add a little of that oil to the pan for extra depth of flavor.

Nutrition