1-Prepare and Season the Chicken: First, season the chicken cutlets with ½ teaspoon salt and ¼ teaspoon ground black pepper, then dredge them in 6 tablespoons all-purpose flour and shake off the excess. This step helps create a golden crust when searing. Slice the 3 large boneless, skinless chicken breasts lengthwise into thin cutlets if needed, ensuring even cooking.

2-Heat and Sear the Chicken: Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat. Brown the chicken on both sides until golden and cooked through, about 4-5 minutes per side, then remove and set aside covered to keep warm.

3-Build the Sauce: Sauté 3 cloves minced garlic until fragrant, then add 1 cup chicken stock and deglaze the pan by scraping any browned bits. Reduce heat to medium-low, add 1 cup heavy cream and ½ cup grated parmesan cheese, and simmer the sauce for a few minutes until it starts to thicken.

4-Season and Simmer: Season the sauce with 1 teaspoon chili flakes, ¼ teaspoon oregano, ¼ teaspoon thyme, salt, and pepper; then add ⅓ cup chopped sundried tomatoes. Return the chicken to the skillet and simmer until the sauce thickens and the chicken is fully cooked, about 5 more minutes.

5-Garnish and Serve: Garnish with 1 tablespoon fresh basil leaves and serve warm over options like pasta, rice, zucchini noodles, or cauliflower rice. For tips on even cooking, remember to use chicken cutlets or pound thicker pieces to about ¼ inch thickness.