Preheat the Oven: Start by preheating your oven to 375°F (190°C). Adjust your oven racks so your skillet can fit in the center.

Prepare the Chicken: Trim any excess parts from the chicken breasts, then use paper towels to pat them dry on all sides. Season your chicken breasts generously with salt and black pepper on both sides. Set them aside.

Sear the Chicken: Heat a cast-iron skillet over medium-high heat. Once it’s warm, add olive oil and ensure it covers the entire surface of the skillet. When the oil is hot and shimmering, add your seasoned chicken breasts. Sear each side for 3 to 4 minutes until they’re golden. Remove the partially cooked chicken breasts and set them aside on a plate.

Prepare the Sauce: Lower the skillet’s heat to medium-low and add the minced garlic, sautéing it until it becomes fragrant – about 1 to 2 minutes. Pour in the chicken broth, stirring to lift any browned bits from the bottom of the skillet.

Add Cream and Cheese: Transfer the skillet to a cooler burner and let it cool slightly before adding the heavy cream. Gently stir until it blends with the chicken broth. Sprinkle in the freshly grated parmesan, stirring until it has melted into the sauce.

Combine and Bake: Bring the skillet back to the hot burner, add the sun-dried tomatoes, dried oregano, and red pepper flakes, stirring gently to combine. Once the sauce is simmering, return the seared chicken breasts to the skillet, flipping them to coat all sides in the creamy sauce. Carefully move the skillet into the preheated oven and bake for 12 to 15 minutes. Check the internal temperature of the chicken regularly until it reaches 160°-162°F (71°-72°C).

Rest and Serve: Remove the skillet from the oven and spoon the sauce over the chicken breasts. Let it rest for 5 minutes, during which the chicken will reach the food-safe internal temperature of 165°F (74°C). Garnish with a generous sprinkle of chiffonaded basil and serve immediately with your favorite side dishes. Enjoy!