Marry Me Chicken: The Irresistible Recipe You've Been Searching For

Pat the chicken breasts dry with paper towels. In a shallow dish, combine the flour, garlic powder, salt, and pepper. Dredge each chicken breast in the flour mixture, ensuring an even coat, and shake off any excess.

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Place the chicken breasts in the skillet in a single layer. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from the skillet and set aside.

Reduce the heat to medium. Add the remaining tablespoon of butter to the skillet. Add the minced garlic and cook for about 30-60 seconds until fragrant, stirring constantly.

Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer, then stir in the heavy cream and chopped sun-dried tomatoes. Continue to simmer for 3-4 minutes, allowing the sauce to thicken slightly.

Stir in the grated Parmesan cheese until it has melted and the sauce is smooth. Return the chicken breasts to the skillet. Spoon the sauce over the chicken and let it simmer for another 1-2 minutes. Garnish with fresh basil and serve immediately.