• Preheat the oven to 375 F.
• In a bowl, combine all of the dry spices to create the blackened seasoning.
• Remove the chicken from the packaging and pat it dry with paper towels to remove excess moisture. Lightly coat each chicken breast in olive oil.
• Generously season all sides of each chicken breast and set it aside.
• Preheat a cast iron skillet to medium-high heat on the stovetop (if not using a cast iron pan make sure you have a pan that can go from the stove to the oven).
• Add 1 tbsp of the olive oil and let it preheat in the pan (do not let it get too hot so that it starts smoking). Place each chicken breast down into the skillet and let it cook for 3 minutes or until it easily lifts from the pan and can be flipped.
• Once you flip each chicken breast, turn off the stove and carefully transfer the pan into the oven for 15 minutes to finish cooking. Use a thermometer to check that the chicken is cooked to an internal temperature of 165 F.
• Remove from the oven and let it rest for 5 minutes before slicing. Add a little lemon juice over the top and enjoy.

Tomato Parmesan Cream Sauce

• Remove the chicken from the skillet and set it aside to rest. Place the skillet back onto the heat and leave any drippings and seasoning in the pan.
• Over medium-low heat, add in the chopped sundried tomatoes, garlic, red pepper flakes, and Italian seasoning. Sauté a few minutes to develop the aromatic flavors in the spices.
• Pour in the chicken stock and heavy cream and continue to whisk over the heat for a few minutes to bring it up to temperature. Do not boil.
• Once the liquid is hot, reduce the heat fully to low. Slowly add in the parmesan cheese and whisk well before adding more. Let the cheese melt and thicken the sauce.
• Remove it from the heat and serve over the top of the sliced chicken. Garnish with basil if desired.