Pat chicken dry and season with salt & pepper.

Lightly dredge in flour, shaking off excess.

Sear the Chicken

Heat olive oil and butter in a large skillet over medium-high heat.

Cook chicken 4–5 minutes per side until golden and cooked through (internal temp ~74°C / 165°F).

Remove chicken and set aside.

Make the Sauce

In the same pan, sauté garlic until fragrant (about 30 seconds).

Deglaze with chicken broth and lemon juice, scraping up browned bits.

Stir in heavy cream, butter, and Parmesan (if using). Simmer until slightly thickened.

Add lemon zest, chopped basil, and chili flakes.

Combine & Finish

Return chicken to skillet, spoon sauce over, and simmer 2–3 minutes to meld flavors.

Serve

Garnish with fresh basil and extra lemon slices.

Serve over pasta, rice, mashed potatoes, or with warm bread.

Serving & Storage Tips