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Heat a large skillet over medium-high heat and add the oil.
Place chicken breasts on a large cutting board, cover with plastic wrap and flatten the thicker end slightly so they are an even width).
Season chicken lightly with salt and pepper and sear on both sides until light golden, about 3 minutes per side. Remove to a plate and keep warm.
Add bacon to the pan and cook until starting to brown, about 2-3 minutes. Add the onion and cook until translucent and starting to brown.
Stir in garlic, oregano, parsley, thyme, red pepper flakes and salt and cook 1 minute. Add sun dried tomatoes and tomato paste and cook 1 more minute.
Stir in the flour until absorbed. Whisk in broth and cream and reduce heat to medium.
Add the chicken back in, cover and cook until an internal temperature reaches 165 degrees F, about 10-12 minutes.
Serve over pasta, rice or mashed potatoes.