Step 1

In a large skillet, set over medium-high, heat the olive oil until glistening.Season the chicken breasts with 1 teaspoon salt and the pepper.Add the chicken to the skillet and cook until golden on the bottom, about 5 minutes

Step 2

Turn and cook on the other side until golden, about 5 minutes longer

Step 3

Remove the chicken from the pan and set aside.Add the garlic to the same skillet and cook until fragrant about 1 minute

Step 4

Stir in heavy cream, chicken stock, bouillon, ¼ cup parmesan cheese, sun dried tomatoes, Italian seasoning, 1/4 teaspoon crushed red pepper flakes and remaining 1/2 teaspoon salt, stirring until fully combined.Add the chicken back into the skillet

Step 5

Allow to cook for 5 more minutes or until the internal temperature of the chicken breasts reaches 165°F with an instant read thermometer.Serve topped with fresh basil, remaining cheese and remaining red pepper flakes

Step 6

Enjoy on its own or over pasta or mashed potatoes if desired.