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Place the chicken in a bowl and season with onion, garlic powder, olive oil, salt, and pepper. In a large heavy-based pan over medium heat, add 1 tbsp (20ml) olive oil and chicken and sear for 3 ½ minutes on each side until golden and just cooked through. Remove and set aside. You may need to do this in batches to avoid overcrowding.
Add the sun-dried tomato oil, butter, onions, salt, and sauté for 5-6 minutes in the same pan over medium-high heat. Add the garlic and cook for 1 minute, stirring regularly. Deglaze with the white wine or chicken stock and cook for 1-2 minutes to lift any stuck flavours. Add the Dijon mustard and seasoning to taste and mix until combined.
Add the chicken stock, thickened cream, sun-dried tomatoes, parmesan cheese and dried chilli flakes. Mix well and bring to a heavy simmer. Once simmering, add the thyme and oregano and mix well. Reduce the heat to low and cook for 6-8 minutes or until thickened. Add in parmesan cheese and basil leaves and mix to combine. Add the seared chicken (and resting juices) and seasoning to taste. Mix well and cook for 1 minute to ensure the chicken is hot in the centre and the sauce has a thickened consistency. Remove from the heat.
Serve with mash, pasta, rice or various vegetables of your choice. Garnish with parmesan cheese, fresh basil and cracked black pepper. Dig in.