Step 1

Pat the chicken dry with a paper towel. Season both sides with ½ teaspoon each salt and pepper.

Step 2

Add the olive oil to a large pan set over medium high heat. Once the oil begins to shimmer, add the chicken and cook until golden brown, about 4 minutes. Flip the chicken over and continue cooking until seared and cooked through, about 4 more minutes. Transfer the chicken to a plate.

Step 3

Add the garlic, thyme, oregano and pepper flakes to the pan and cook until aromatic, about 30 seconds.

Step 4

Add the heavy cream, chicken stock, sun-dried tomatoes, Parmesan, remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and stir to combine. Reduce heat and simmer until slightly thickened, about 3 minutes. Remove the pan from the heat.

Step 5

Return the chicken to the skillet with the sauce and top with basil to serve.