Start by patting dry the chicken breasts with paper towels. You can slice each chicken breast in half to make them cook faster, but keeping them whole works too. Season the chicken on both sides with salt and black pepper.

In a large skillet, add the olive oil and heat it over medium-high heat. Add the chicken to the pan and cook each side for 8-10 minutes until golden brown.

Once cooked, remove the chicken from the pan and set it aside on a plate.

In the same pan, add a splash of the oil from the sun-dried tomatoes. Sauté the grated garlic over medium-high heat, stirring constantly until it turns golden brown.

Pour in the heavy cream and chicken broth, then add the chopped sun-dried tomatoes, basil, dried thyme, dried oregano, grated parmesan, and chili flakes. Mix everything together well with a wooden spoon.

Place the chicken back into the creamy sauce, covering it fully. Put a lid on the pan and let it simmer for another 10 minutes over medium-low heat until the chicken is fully cooked and the sauce is beautifully creamy.

Garnish with chopped basil leaves or fresh parsley. Serve and enjoy!