1. Preheat the oven to 375°F and place the rack in the center.

2. Pound the chicken breasts to an even thickness and season both sides with salt and pepper.

3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden. Transfer to a plate.

4. Lower heat to medium-low. Add minced garlic and sauté for 30–60 seconds until fragrant.

5. Deglaze the pan with chicken broth, scraping up the brown bits.

6. Remove from heat. Whisk in the cream and parmesan until smooth.

7. Return skillet to heat. Add sun-dried tomatoes, oregano, and red pepper flakes. Simmer.

8. Return chicken to skillet, coating well in the sauce.

9. Transfer skillet to oven and bake for 13–18 minutes, or until internal temperature reaches 160°F.

10. Remove from oven, spoon sauce over chicken, and let rest for 5 minutes.

11. Garnish with fresh basil and extra parmesan. Serve immediately.