Season the chicken breasts with salt and black pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.
Add minced garlic and chopped sun-dried tomatoes to the skillet. Sauté for 1-2 minutes until fragrant.
Pour in the chicken broth and heavy cream. Stir in the grated Parmesan cheese and Italian herbs. Simmer for 2-3 minutes until the sauce thickens.
Return the chicken to the skillet, nestling it into the sauce. Simmer for another 7-10 minutes until the chicken is cooked through and the sauce is creamy.
Garnish with fresh basil and serve immediately.
