Pat the 4 pieces boneless skinless chicken breasts pounded to even thickness dry with paper towels. Season both sides generously with 1 tsp salt, ½ tsp black pepper, and 1 tsp garlic powder. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the 4 pieces boneless skinless chicken breasts pounded to even thickness 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 4 cloves garlic minced and ½ cup sun-dried tomatoes. Sauté for 1–2 minutes until the 4 cloves garlic 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 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 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.

Return the seared 4 pieces boneless skinless chicken breasts pounded to even thickness 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 pieces boneless skinless chicken breasts pounded to even thickness through and let it absorb the flavors. Garnish with 2 tbsp fresh basil fresh and an extra sprinkle of parmesan cheese. Serve immediately over pasta, mashed potatoes, or crusty bread.