Prepare the Chicken:

Season both sides of the chicken breasts with salt and freshly ground black pepper.

Sear the Chicken:

In a large oven-safe skillet, heat the olive oil over medium-high heat.

Add the seasoned chicken breasts and sear until golden brown on each side, approximately 4-5 minutes per side.

Once seared, remove the chicken from the skillet and set aside.

Prepare the Sauce:

In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds.

Pour in the heavy cream and chicken broth, stirring to combine.

Add the grated Parmesan cheese, chopped sun-dried tomatoes, dried oregano, and crushed red pepper flakes. Stir until the sauce is well combined and the cheese has melted.

Combine and Bake:

Return the seared chicken breasts to the skillet, nestling them into the sauce.

Spoon some of the sauce over the chicken to ensure they are well-coated.

Transfer the skillet to a preheated oven at 375°F (190°C) and bake until the chicken is cooked through, reaching an internal temperature of 165°F (74°C), approximately 15-20 minutes.

Garnish and Serve:

Once cooked, remove the skillet from the oven.

Sprinkle the chopped fresh basil over the chicken and sauce.

Serve the chicken breasts with the creamy sauce spooned over the top.