Preheat your oven to 375 degrees Fahrenheit.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Generously season the chicken breasts with salt and pepper, then sear them until golden (about 4-5 minutes per side). Place the seared chicken on a plate.
Reduce the skillet’s heat to medium, add minced garlic, and cook for 1 minute.
Stir in thyme, red pepper flakes, chicken broth, and heavy cream. Cook for 5 minutes, stirring often.
Add sun-dried tomatoes and Parmesan cheese to the skillet, stirring until well combined.
Return the seared chicken to the skillet, spooning the creamy sauce over the breasts.
Bake until the chicken is cooked through, approximately 15-18 minutes.
Garnish with fresh basil and additional grated Parmesan cheese if desired.