Prep the chicken. Pat the chicken dry and season both sides with salt, pepper, and a light sprinkle of Italian seasoning. Thin, even pieces cook best. If using larger breasts, slice them horizontally into cutlets.

Heat the pan. Set a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When hot and shimmering, add the chicken in a single layer.

Get a golden sear. Sear 4–5 minutes per side until the chicken is deeply golden and just cooked through. Transfer to a plate and tent with foil to keep warm.

Sauté the garlic. Lower heat to medium. Add a touch more oil if the pan is dry. Stir in the minced garlic and cook 30 seconds until fragrant—don’t let it brown.

Deglaze. Pour in the chicken broth and scrape up any browned bits. Let it simmer 1–2 minutes to reduce slightly. This builds flavor without adding carbs.

Make it creamy. Stir in the heavy cream, sun-dried tomatoes, red pepper flakes, and remaining Italian seasoning. Simmer gently 2–3 minutes to thicken.

Add the Parmesan. Lower the heat and whisk in the grated Parmesan until smooth. The sauce should be glossy and lightly thickened. If it’s too thick, splash in more broth. If too thin, simmer another minute.

Finish the dish. Return the chicken and any juices to the pan. Spoon sauce over the top and simmer 2–3 minutes, just until the chicken is heated through. Stir in fresh basil at the end.

Taste and adjust. Add salt and pepper to taste. Finish with a squeeze of lemon if you like brightness.

Serve. Plate with extra sauce. Pair with cauliflower rice, sautéed zucchini, roasted broccoli, or a crisp salad.