Prep the chicken: Slice chicken breasts horizontally to make even cutlets. Pat dry. Season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika.

Quick sear: Heat 1 tablespoon olive oil in a large skillet over medium-high. Sear chicken 3–4 minutes per side until golden and just cooked through (165°F). Transfer to a plate and tent with foil.

Sauté aromatics: Lower heat to medium. Add another teaspoon of oil if needed. Stir in garlic for 30 seconds until fragrant. Add chopped sun-dried tomatoes and a pinch of red pepper flakes; cook 1 minute.

Deglaze: Pour in chicken broth. Scrape browned bits from the pan—they’re flavor. Simmer 2–3 minutes to reduce slightly.

Create the cream base: Whisk in half-and-half and Parmesan. If you prefer a thicker sauce, whisk 1–2 teaspoons cornstarch with a splash of cold broth and stir it in. Simmer 1–2 minutes.

Temper the yogurt: In a small bowl, whisk Greek yogurt with a few spoonfuls of hot sauce from the pan to warm it. Then stir the tempered yogurt into the skillet. This prevents curdling and keeps the sauce silky.

Finish the sauce: Add lemon zest and a squeeze of lemon juice. Taste and adjust salt and pepper. The sauce should be creamy, slightly tangy, and balanced.

Nestle the chicken: Return chicken and any juices to the pan. Spoon sauce over the cutlets and simmer on low for 2 minutes to rewarm and marry flavors.

Herb it up: Turn off heat. Stir in sliced basil. Garnish with extra basil and a light dusting of Parmesan if you like.

Serve: Plate with your favorite base—whole-wheat pasta, zucchini noodles, cauliflower rice, or creamy mashed potatoes. Spoon plenty of sauce over the top.