Start by preheating your oven to 375°F. Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Take your chicken breasts and season them generously with kosher salt and freshly ground black pepper. Searing the chicken at this step is key to locking in the juices and creating a golden, flavorful crust. Cook the chicken for about 5 minutes per side, just until golden brown. Remove the chicken onto a plate and set it aside for later.

Using the same skillet, add the remaining olive oil and reduce the heat slightly. Toss in the chopped garlic, fresh thyme, and crushed red pepper flakes. Stir them gently for about a minute. This step releases all those wonderful aromas into the oil, creating the flavorful base of the sauce.

Now, pour in the chicken broth and stir in the chopped sun-dried tomatoes. These little gems add a bright tang and sweetness that elevates the dish. Add the heavy cream for a luscious richness and follow with Parmesan cheese to bring depth and body to the sauce. Stir occasionally, allowing the sauce to simmer and thicken slightly.

Return the seared chicken, along with its juices, back to the skillet. Spoon some of that creamy sauce over the chicken to coat it before transferring the skillet to the oven. Bake for 10–12 minutes, or until the chicken is completely cooked through and tender.

Once baked, top each piece of chicken with fresh torn basil leaves for added brightness and aroma. Serve immediately with plenty of sauce spooned over the chicken. If you’re looking for a complementary salad dish, a chicken Caesar salad recipe would add a lovely touch to complete your meal.