1-Step 1: Prepare the Chicken Start by patting dry the 750 g (1.5 lb) of boneless, skinless chicken thighs or breasts. Season both sides with ½ tsp salt and freshly ground black pepper to taste. If you’re using chicken breasts, halve each piece horizontally to make thin steaks for even cooking.

2-Step 2: Cook the Chicken Heat 2 Tbsp of oil from the sun-dried tomato jar in a skillet over medium heat. Sear the chicken until golden brown on both sides, about 3-4 minutes per side. Once done, set it aside to rest.

3-Step 3: Build the Sauce In the same skillet, add 2 cloves of minced garlic and the sliced sun-dried tomatoes. Sauté until fragrant, then pour in ½ cup of dry white wine or chicken broth. Scrape up those browned bits from the pan and simmer for 1 minute until the alcohol scent fades if using wine.

4-Step 4: Add Liquids and Cheese Stir in 2 tsp Dijon mustard, followed by ¾ cup low-sodium chicken broth, ¾ cup heavy cream, and ⅓ cup finely shredded Parmesan cheese. Bring to a gentle simmer on medium heat and cook for 2-3 minutes, stirring often, until the sauce thickens and the cheese melts smoothly.

5-Step 5: Finish and Serve If you have 1 cup of fresh basil leaves, fold them in now. Return the chicken to the skillet, spoon the sauce over it, and let it all meld together for a minute. Garnish with extra fresh herbs or grated Parmesan if desired. For a vegan twist, swap the chicken for tofu and use vegetable broth it’s just as yummy!