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Ingredients

  • 3 Tbsp. Extra-virgin olive oil
  • 4 Boneless skinless chicken breasts
  • Salt to taste
  • Ground black pepper to taste
  • 2 Cloves of garlic chopped
  • 1 Tbsp Fresh thyme leaves
  • 1 Tsp Crushed red pepper flakes
  • ¾ Cup Chicken broth
  • ½ Cup Chopped sun-dried tomatoes
  • ½ Cup Heavy cream
  • ¼ Cup Grated Parmesan
  • 1 Tbsp Tomato Paste
  • 1 Tbsp All-purpose flour
  • 1 Tsp Oregano Thyme & Basil blend
  • 1 Tsp Garlic pepper & Parsley blend
  • 1 Tsp Garlic powder
  • ½ Tsp Onion granules
  • ½ Cup Non-alcoholic White wine
  • Fresh basil for serving

Instructions

  • Preheat the oven to 375 degrees. In a large ovenproof skillet over medium-high heat, heat 1 tablespoon of oil.
  • Generously season chicken with salt and black pepper and cook, turning halfway through until golden brown.
  • Remove the cooked chicken breasts from the cast iron skillet and transfer to a plate.
  • In the same skillet over medium heat, heat the remaining 2 tablespoons of oil.
  • Stir in the garlic, thyme, and red pepper flakes. Cook and stir occasionally until fragrant for about 1 minute.
  • Add and stir in the following ingredients: chicken broth, sun dried tomatoes, tomato paste, 1 tbsp flour, spice blends, garlic powder, onion granules, heavy cream, non-alcoholic white wine, and parmesan cheese. Season with salt as needed.
  • Bring mixture to a simmer, then return the chicken to the cast iron skillet.
  • Transfer the skillet into the oven and bake the chicken for about 10-12 minutes.
  • Remove the skillet from the oven carefully. Spoon sauce over, top with basil.
  • Enjoy!