Get your prep done before you start cooking. Season the chicken fillets with paprika, garlic powder, 1 teaspoon salt and 1 teaspoon pepper. Set aside.

Finely chop the basil leaves, mince the garlic cloves, grate the Parmesan and finely chop the sun-dried tomatoes.

Heat oil and butter over medium high. Add chicken and cook for about 5-7 minutes per side or until the chicken is cooked through and browned on both sides. The cooking time can vary with the size of your chicken. Remove from skillet and place on a clean plate.

To the same skillet, add garlic and sun-dried tomatoes. Cook for 1 minute until fragrant. Stir in thyme and the remaining salt and pepper. Add flour and stir until incorporated. Pour in broth, bring to a boil and simmer for 2 minutes, while stirring the brown bits from the bottom of your skillet with a wooden spoon.

Stir in tomato paste, next add cream and lemon juice. Bring to a simmer, then reduce the heat to medium low. Stir in basil and Parmesan. Taste and adjust salt. Return chicken to the skillet and simmer for 3 minutes.

Top off with chili flakes and freshly ground black pepper. Serve and enjoy!