Pat the 4 piece boneless skinless chicken breasts pounded to even thickness (about ¾ inch) dry with paper towels. Season both sides generously with 1 tsp salt, ½ tsp black pepper freshly ground, and 1 tsp garlic powder. Heat 2 tbsp olive oil in a large Skillet over medium-high heat until shimmering. Add the 4 piece boneless skinless chicken breasts pounded to even thickness (about ¾ inch) and sear without moving for 4–5 minutes per side, until golden brown and cooked through (internal temp 165°F). Transfer to a plate and tent loosely with foil.

Reduce heat to medium. In the same Skillet (don't wipe it out — those browned bits are flavor gold), add the 1 tsp garlic powder minced and ½ cup sun-dried tomatoes oil-packed, drained and roughly chopped. Sauté for 1–2 minutes until the 1 tsp garlic powder is fragrant and just golden. Stir in the 1 tsp red pepper flakes, 1 tsp dried oregano, and 1 tsp dried thyme and cook for 30 seconds more.

Pour in the ½ cup chicken broth low-sodium and scrape up any browned bits from the bottom of the pan. Let it reduce for 1–2 minutes, then pour in the 1 cup heavy cream. Stir to combine and bring to a gentle simmer. Add the ½ cup parmesan cheese freshly grated grated and stir until fully melted and the sauce is smooth and slightly thickened, about 3–4 minutes. Taste and adjust seasoning with 1 tsp salt and ½ tsp black pepper freshly ground.

Return the seared 4 piece boneless skinless chicken breasts pounded to even thickness (about ¾ inch) to the Skillet, nestling them into the sauce. Spoon the sauce generously over the top. Simmer on low heat for 3–5 minutes to warm the 4 piece boneless skinless chicken breasts pounded to even thickness (about ¾ inch) through and let it absorb the flavors. Garnish with 2 tbsp fresh basil thinly sliced or torn fresh and an extra sprinkle of ½ cup parmesan cheese freshly grated. Serve immediately over pasta, mashed potatoes, or crusty bread.