Making the Internet's Most Downloaded Recipe

Ingredients

• 2 pieces Boneless Skinless Chicken Breasts (trimmed, pounded to about 1/8 inch thickness)
• 0.5 cup All-Purpose Flour (for dredging the chicken)
• 3.5 tbsp Unsalted Butter (divided; 2 tbsp for searing, 1.5 tbsp for sauce)
• 3 tbsp Olive Oil (extra‑virgin, for searing)
• 0.25 cup Sun‑Dried Tomatoes (packed in oil, drained and roughly chopped)
• 3 pieces Garlic Cloves (minced)
• 1 cup Chicken Broth (low‑sodium)
• 1 cup Heavy Cream (35% fat)
• 1 cup Parmesan Cheese (freshly grated)
• ¼ tsp Red Pepper Flakes (adjust to taste)
• ¼ tsp Dried Oregano
• ¼ tsp Dried Thyme
• 1 tsp Lemon Zest (optional, for bright finish)
• 2 tbsp Fresh Basil Leaves (chopped, optional garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Flatten the Chicken

   Trim any excess fat from the chicken breasts, slice if needed, and pound each piece with a meat mallet or rolling pin until about 1/8 inch thick and uniform.

   Time: PT5M

2. Dredge in Flour

   Place ½ cup all‑purpose flour in a shallow dish. Lightly coat each chicken piece, shaking off excess. Let the coated chicken rest for 2–3 minutes.

   Time: PT3M

3. Heat the Skillet

   Put the cast iron skillet over medium heat. Add 2 tbsp butter and 3 tbsp olive oil; let melt and heat until shimmering.

   Time: PT2M

4. Sear the Chicken

   Lay the flour‑dredged chicken in the skillet. Cook 4 minutes per side, or until golden brown and the internal temperature reaches 165 °F.

   Time: PT8M

5. Set Chicken Aside

   Transfer the cooked chicken to a plate and keep warm.

   Time: PT1M

6. Add Butter and Sun‑Dried Tomatoes

   Add the remaining 1.5 tbsp butter to the skillet. Toss in the chopped sun‑dried tomatoes and sauté, scraping the browned bits, for about 2 minutes until softened.

   Time: PT2M

7. Cook Garlic

   Stir in the minced garlic and cook 1 minute, just until fragrant and lightly golden.

   Time: PT1M

8. Deglaze with Broth

   Pour in 1 cup chicken broth, stirring to loosen any remaining bits. Bring to a gentle simmer.

   Time: PT2M

9. Add Cream

   Stir in 1 cup heavy cream. Reduce heat slightly and let the mixture simmer for 5 minutes, allowing it to thicken.

   Time: PT5M

10. Finish the Sauce

    Mix in 1 cup grated Parmesan, ¼ tsp red pepper flakes, ¼ tsp dried oregano, and ¼ tsp dried thyme. Cook 2 minutes until the cheese melts and the sauce is glossy.

    Time: PT2M

11. Return Chicken to Sauce

    Place the seared chicken back into the skillet, spoon sauce over it, and let everything simmer together for 3–4 minutes until the chicken is reheated and coated.

    Time: PT4M

12. Garnish and Serve

    Optional: sprinkle lemon zest and chopped fresh basil over the top. Serve the chicken with pasta, rice, or mashed potatoes, ladling extra sauce over the side.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

10 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Breasts: Boneless Skinless Chicken Thighs
• Instead of All-Purpose Flour: Whole Wheat Flour
• Instead of Unsalted Butter: Margarine
• Instead of Olive Oil: Vegetable Oil
• Instead of Sun‑Dried Tomatoes: Fresh Cherry Tomatoes, halved
• Instead of Garlic Cloves: Garlic powder (½ tsp)
• Instead of Chicken Broth: Vegetable broth, Water with bouillon cube
• Instead of Heavy Cream: Half‑and‑half (thinner), Coconut cream (dairy‑free)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Red Pepper Flakes: Cayenne pepper
• Instead of Dried Oregano: Italian seasoning
• Instead of Dried Thyme: Fresh thyme (1 tsp)
• Instead of Lemon Zest: Lemon juice (½ tsp)
• Instead of Fresh Basil Leaves: Parsley
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Cast Iron Skillet
• Wooden Spatula
• Meat Mallet or Rolling Pin
• Cutting Board
• Chef Knife
• Measuring Cups and Spoons
• Tongs
• Whisk or Spoon
• Serving Plate

Critical Steps — Do Not Skip

• Pounding the chicken to an even thickness
• Properly dredging and allowing the flour to rest
• Achieving a golden brown sear without burning
• Cooking garlic just until fragrant
• Simmering the cream‑based sauce gently to avoid curdling
• Reheating the chicken in the sauce without overcooking

Chef Tips from the Video

• Use freshly grated Parmesan for the best melt and flavor.
• A pinch of lemon zest added at the end lifts the richness of the cream sauce.
• If you prefer a spicier dish, increase the red pepper flakes or add a dash of hot sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3–4 days.

Freezer: Freeze sauce and chicken separately in freezer‑safe bags for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The sauce can be prepared up to a day ahead; reheat gently and add a splash of broth if it thickens too much.
• Cooked chicken can be refrigerated and added back to the sauce just before serving.

Frequently Asked Questions