1. Prepare the Chicken:

• Place the chicken breasts on a cutting board.
• Trim any excess fat.
• If the chicken breasts are very thick, either butterfly them (slice them in half horizontally) or pound them to an even thickness of about 1/2 inch. This ensures even cooking.
• Pat the chicken breasts dry on all sides with paper towels. This is important for getting a good sear.
• Season both sides of the chicken breasts generously with salt and freshly cracked black pepper.

2. Sear the Chicken:

• Heat the olive oil in a large, oven-safe skillet (cast iron is ideal) over medium-high heat.
• Once the oil is hot and shimmering, carefully add the seasoned chicken breasts to the skillet in a single layer. Do not overcrowd the pan; work in batches if necessary.
• Sear the chicken for 3-4 minutes per side, or until lightly golden brown in spots. The chicken should not be fully cooked through at this point.
• Remove the seared chicken breasts from the skillet and set them aside on a plate. Do not drain the skillet.

3. Preheat Oven: Preheat your oven to 375°F (190°C). Make sure your oven rack is positioned in the center.

4. Make the Sun-Dried Tomato Cream Sauce:

• Return the skillet to the stovetop and reduce the heat to medium-low.
• Add the minced garlic to the skillet. Sauté for 30-60 seconds, stirring frequently, or until the garlic is fragrant. Be careful not to burn the garlic.
• Deglaze the Pan: Pour the chicken broth into the skillet. Use a wooden spoon or spatula to scrape up any browned bits (fond) from the bottom of the pan.
• Reduce Heat and Add Cream: Move the skillet to a cool burner (or turn off the heat completely) and let it cool for 2-3 minutes. Then, add the room-temperature heavy cream. Whisk until the cream is fully incorporated into the broth.
• Add Parmesan:** Sprinkle the room-temperature grated Parmesan cheese into the cream mixture. Gently whisk until the cheese is completely melted and the sauce is smooth.
• Return to Heat and Simmer: Return the skillet to medium-low heat. Continue stirring for 1-2 minutes, or until the sauce returns to a gentle simmer.
• Add Remaining Ingredients: Add the chopped sun-dried tomatoes, dried oregano, and crushed red pepper flakes to the sauce. Stir gently to combine. Taste the sauce and adjust seasonings (salt, pepper, oregano, red pepper flakes) as desired.
• Bring to a simmer

5. Finish the Chicken:

• Return the seared chicken breasts to the skillet, nestling them into the simmering sauce.
• Spoon some of the sauce over the top of each chicken breast to coat them evenly.
• If using a leave-in meat thermometer, insert the probe into the thickest part of one of the chicken breasts before transferring the skillet to the oven.

6. Bake: Transfer the skillet to the preheated oven. Bake, uncovered, for approximately 13 minutes. After 13 minutes, check the internal temperature of the chicken with a meat thermometer. Continue cooking, checking the temperature frequently, until the thickest part of the chicken reaches 160°F (71°C).

7. Rest: When the chicken reaches 160°F (71°C), carefully remove the skillet from the oven. Spoon some of the sauce from the skillet over the chicken breasts. Let the chicken rest in the skillet for 5 minutes. During this resting time, the internal temperature of the chicken will continue to rise (carryover cooking) to a food-safe 165°F (74°C).

8. Serve: After the 5-minute rest, transfer the chicken to serving plates. Top with the remaining sauce from the skillet. Garnish with chiffonaded fresh basil and additional grated Parmesan cheese, if desired. Serve immediately with your choice of sides, such as potatoes, asparagus, pasta, or rice.