Season both sides of the chicken breasts with salt and pepper.
Heat olive oil in a saute pan over medium-high heat.
Sear the chicken until golden brown on both sides, about 5-6 minutes per side.
Remove chicken from the skillet and set aside.
In the same pan add dried basil, oregano, rosemary, garlic and sun-dried tomatoes.
Stir and cook for 1-2 minutes.
Pour in chicken broth and scrape any browned bits from the bottom of the skillet.
Allow it to simmer for 5 minutes.
Reduce heat to medium-low, pour in heavy cream, and stir to combine.
Add Parmesan cheese and return the chicken to the skillet.
Simmer gently for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened.
Garnish with fresh herbs before serving.
