In a shallow mixing bowl, combine flour, sweet paprika, onion powder, dried thyme, and basil. Dredge the chicken cutlets in the flour mixture and shake off any excess.
Melt butter and heat 1 tablespoon olive oil in a large skillet set over medium heat. Add the chicken cutlets to the hot skillet and cook for about 5 minutes per side, or until browned and cooked through.
Remove chicken from the skillet and transfer to a plate; keep covered.
Return the skillet to the burner, add a tablespoon of olive oil, and stir in the garlic; cook for 15 seconds or until fragrant.
Stir in the chicken broth and, using a wooden spoon, scrape up any browned bits from the bottom of the skillet. Cook for a minute.
Stir in the heavy cream, grated parmesan cheese, red pepper flakes, salt, and pepper. Decrease heat to medium-low and let sauce simmer for 2 minutes.
Add in the sundried tomatoes and cook for 30 seconds.
Return chicken cutlets to the skillet and let simmer for about 2 minutes, or until sauce is thickened and chicken is heated through.
Remove from heat.
Garnish with basil and serve.
Notes
Heavy Cream: Stick with heavy whipping cream for a thick, flavorful sauce. Half and half is okay, but avoid lighter options.
Parmesan: Freshly grated is best for optimal flavor.
Chicken: Thighs can replace cutlets, but they need a bit more cooking time.
Veggies: Boost nutrition by adding half a cup of peas, green beans, mushrooms, or spinach.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.