Start by preheating your oven to 375°F. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts generously with salt and pepper, then sear them in the skillet until each side is golden brown, approximately 5 minutes per side. Once browned, transfer the chicken to a plate.

In the same skillet, add the remaining 2 tablespoons of olive oil over medium heat. Stir in the minced garlic, thyme leaves, and red pepper flakes. Cook, stirring frequently, until the garlic becomes aromatic, about 1 minute.

Pour in the chicken broth, and stir in the sun-dried tomatoes, heavy cream, and Parmesan cheese. Season the sauce with a pinch of salt, then bring it to a simmer. Once simmering, return the seared chicken breasts and any juices on the plate back into the skillet.

Place the skillet in the preheated oven and bake for 10-12 minutes, or until the chicken is fully cooked through and the juices run clear when pierced with a knife.

Once done, transfer the chicken to a serving platter. Spoon the rich, creamy sauce over the chicken and finish with fresh torn basil. Enjoy this delicious dish