Preheat your oven to 375°F (190°C) and arrange a rack in the center.

In a large ovenproof skillet over medium-high heat, heat 1 Tbsp. of olive oil.

Season chicken breasts generously with salt and black pepper and cook for about 5 minutes on each side until golden brown.

Transfer the cooked chicken to a plate and set aside.

In the same skillet, add the remaining 2 Tbsp. of olive oil and heat over medium heat.

Stir in garlic, thyme, and red pepper flakes; cook until fragrant, about 1 minute.

Add the chicken broth, sun-dried tomatoes, heavy cream, and Parmesan to the skillet; season with salt and bring to a simmer.

Return the chicken and any accumulated juices back to the skillet.

Transfer the skillet to the oven and bake until the chicken is cooked through, about 10 to 12 minutes.

Arrange the chicken on a platter, spoon the sauce over it, and top with torn fresh basil before serving.