To Prepare and Sear the Chicken

• Place 3 pounds boneless, skinless chicken breasts on a cutting board. Trim chicken if needed, then pound chicken flat until all chicken breasts are the same size and thickness.
• Pat chicken breasts dry on all sides with paper towels. Once dried, generously season tops of chicken breasts with plenty of salt and freshly cracked black pepper. Flip chicken breasts over and sprinkle salt and pepper on the other side.
• Place a large skillet on the stovetop over medium-high heat. When the pan is warm, add 2 tablespoons olive oil and continue heating until the oil is hot and shimmery, swirling and tilting the skillet as needed to distribute oil across the surface.
• Once oil is hot and shimmery, place seasoned chicken breasts in the skillet. Sear chicken breasts for 3 to 4 minutes, or until lightly golden in spots. Flip chicken breasts over and sear for another 3 to 4 minutes.
• When chicken breasts are lightly golden on both sides, carefully transfer seared chicken breasts to a plate and set aside. Do not drain the skillet. Note: chicken should not be fully cooked through at this point.

To Make the Sun-Dried Tomato Cream Sauce

• Preheat the oven to 375° Fahrenheit. Adjust racks as needed so the skillet can sit in the center of the oven.
• Return the skillet to the stovetop and reduce heat to medium-low. When the skillet has cooled slightly, add 2 tablespoons minced garlic. Sauté garlic for 30 to 60 seconds, stirring often, or until garlic is just fragrant.
• When garlic is fragrant, add ¾ cup low-sodium chicken broth to the skillet. Stir to incorporate broth, making sure to scrape up any browned bits of chicken or garlic that may be stuck to the bottom of the skillet.
• Move the skillet to a cool stovetop burner. Let it cool for 2 to 3 minutes, then add ½ cup heavy cream. Whisk heavy cream into chicken broth until fully incorporated.
• When cream and broth are fully incorporated, sprinkle ½ cup grated fresh parmesan cheese into the mixture. Gently whisk parmesan into the liquid until the cheese is completely melted.
• Once cheese has melted, return the skillet to the burner over medium-low heat. Continue stirring for 1 to 2 minutes or until the skillet returns to full temperature.
• Add 1 cup sun-dried tomatoes, 1 teaspoon dried oregano, and ½ teaspoon crushed red pepper flakes to the cream sauce. Gently stir ingredients together until well blended. Taste sauce and adjust salt, pepper, oregano, and/or red pepper flakes as desired.
• Bring sauce to a slow simmer over medium-high heat, stirring occasionally to prevent burning.

To Finish the Chicken

• When the sauce begins to simmer, return seared chicken breasts to the skillet. Flip chicken breasts 3 to 4 times each to coat all sides in sauce.
• Once chicken is well coated in cream sauce, place the skillet in the preheated oven. Note: if using a leave-in meat thermometer probe, insert the probe into the chicken before placing the skillet in the oven.
• Bake the dish for approximately 13 minutes. After 13 minutes, check the doneness of the chicken with an internal meat thermometer. Continue cooking chicken as needed, checking the internal temperature frequently, until the thickest part of the chicken reaches 160° Fahrenheit.
• When the target temperature is reached, carefully remove the skillet from the oven. Spoon sauce from the skillet up and onto the tops of chicken breasts, then set the skillet aside.
• Allow chicken to rest in the skillet for 5 minutes. Chicken will cook residually, reaching a food-safe internal temperature of 165° Fahrenheit.

To Serve

• After 5 minutes, transfer chicken to serving plates. Top chicken with remaining sauce from the skillet and garnish with chiffonaded fresh basil and additional grated fresh parmesan cheese if desired.
• Serve marry me chicken immediately with your choice of sides. Enjoy!