# Components:
→ Proteins
01 - 4 boneless, skinless chicken breasts (1.5 lb)
02 - 1 can (15 oz) chickpeas, drained and rinsed
→ Flavor Base
03 - 2 tbsp olive oil
04 - 3 garlic cloves, minced
05 - 1 small yellow onion, finely chopped
→ Sauces & Liquids
06 - 1 cup low-sodium chicken broth
07 - 1/2 cup heavy cream
→ Vegetables & Extras
08 - 1/3 cup sun-dried tomatoes, chopped, drained
09 - 1/4 cup grated Parmesan cheese
→ Seasonings
10 - 1 tsp dried oregano
11 - 1/2 tsp dried thyme
12 - 1/2 tsp crushed red pepper flakes (optional)
13 - 1/2 tsp salt, or to taste
14 - 1/4 tsp black pepper
→ Garnish
15 - 2 tbsp chopped fresh basil or parsley (optional)
# Directions:
01 - Pat chicken breasts dry and season both sides with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 3 to 4 minutes per side until golden brown, then remove to a plate.
03 - In the same skillet, add chopped onion and sauté for 2 to 3 minutes until translucent. Add minced garlic and cook for 30 seconds, stirring constantly.
04 - Stir in sun-dried tomatoes, dried oregano, dried thyme, and crushed red pepper flakes. Cook for 1 minute to release flavors.
05 - Pour in chicken broth and scrape the browned bits from the pan. Stir in heavy cream and grated Parmesan cheese until fully combined.
06 - Return chicken breasts to the skillet and nestle chickpeas around them. Simmer uncovered for 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the sauce thickens slightly.
07 - Taste and adjust seasoning if needed. Garnish with chopped fresh basil or parsley before serving.
