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

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

Remove the chicken from the pan and place it on a plate while you make the sauce.

Add a splash of the dried tomato oil to the pan and sauté the minced garlic over medium-high heat, stirring constantly until golden brown.

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

Return the chicken to the creamy sauce, cover it with the sauce, place a lid on the pan, and simmer for another 10 minutes over medium-low heat until the chicken cooks thoroughly and the sauce becomes creamy.

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