Method

1. Preheat your oven to 375 °F (190 °C)
2. In a large ovenproof skillet over medium-high heat, heat 1 Tbsp of the olive oil.
3. Generously season the chicken breasts with salt & pepper on both sides.
4. Add the chicken to the pan and cook 5 minutes per side until golden brown.
5. Transfer the seared chicken to a plate and set aside.
6. Make the sauce:
7. In the same skillet, over medium heat, add the remaining 2 Tbsp extra-virgin olive oil
8. Stir in the garlic, fresh thyme, and crushed red pepper flakes. Cook, stirring, about 1 minute until fragrant.
9. Add the chicken broth, sun-dried tomatoes, heavy cream, and Parmesan. Season with salt to taste. Bring to a simmer.
10. Return chicken & bake:
11. Return the chicken (and any accumulated juices) to the skillet, nestling them into the sauce.
12. Transfer the skillet to the preheated oven, and bake until the chicken is cooked through (internal temperature in thickest part, or until juices run clear). Delish suggests 10–12 minutes in the oven.
13. Serve:
14. After baking, arrange the chicken on a platter, spoon over that creamy sauce, and top with torn fresh basil.