Slice the chicken breasts in half lengthwise to make thinner cutlets. Gently pound them to an even thickness so they cook evenly.

Melt 2 tablespoons of butter in a large nonstick skillet over medium to medium-high heat. Season the chicken with salt and black pepper.

Add the chicken to the hot skillet and cook for about 4–5 minutes per side, or until golden and cooked through. Transfer the chicken to a plate and set aside.

Add the remaining tablespoon of butter to the same skillet. Add the onion, garlic, roasted red peppers, paprika, crushed red pepper flakes, salt, and black pepper.

Sauté for about 5 minutes, stirring occasionally, until the onion has softened and the garlic is fragrant.

Pour in the chicken stock and scrape the bottom of the skillet to release the flavorful browned bits. Bring to a gentle simmer and cook until the liquid has reduced by about half.

Reduce the heat to medium-low. Pour in the heavy cream and stir until the sauce is smooth and creamy.

Add the freshly grated Parmesan and stir gently until completely melted into the sauce.

Stir in the fresh basil and simmer for 1–2 minutes, just until the leaves soften and wilt.

Return the chicken to the skillet and spoon the sauce over each piece. Let the Creamy Parmesan Basil Chicken warm gently in the sauce before serving.