# What You Need:
→ 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 (8 fl oz) low-sodium chicken broth
07 - 1/2 cup (4 fl oz) heavy cream
→ Vegetables & Extras
08 - 1/3 cup (2 oz) sun-dried tomatoes, chopped (packed in oil, drained)
09 - 1/4 cup (approximately 1 oz) 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)
# How To Make It:
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 for 3 to 4 minutes per side until golden brown. Remove chicken to a plate.
03 - Add chopped onion to the skillet and sauté for 2 to 3 minutes until translucent. Stir in minced garlic and cook for 30 seconds.
04 - Incorporate chopped sun-dried tomatoes, dried oregano, thyme, and crushed red pepper flakes. Cook while stirring for 1 minute.
05 - Pour in low-sodium chicken broth, scraping up any browned bits from the pan. Stir in heavy cream and grated Parmesan cheese until well combined.
06 - Return chicken breasts to the skillet and nestle chickpeas around them.
07 - Simmer uncovered for 10 to 12 minutes until chicken reaches an internal temperature of 165°F and the sauce thickens slightly.
08 - Taste and adjust seasoning if necessary. Garnish with fresh basil or parsley before serving.
