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Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear the chicken on both sides for 2-3 minutes until golden brown. Remove the chicken from the skillet.
Lower the heat and add minced garlic to the skillet. Sauté for about 30 seconds until fragrant.
Pour in the chicken broth and heavy cream, stirring to combine. Add red pepper flakes, thyme, salt, and pepper to taste. Stir well.
Gradually stir in the grated Parmesan cheese and chopped sun-dried tomatoes. Allow the sauce to simmer until it thickens.
Return the seared chicken to the skillet, ensuring it is evenly coated with the sauce.
Transfer the skillet to the preheated oven and bake for 15 minutes or until the chicken is fully cooked.
Remove the skillet from the oven and garnish with freshly chopped basil.
Serve over a bed of cauliflower rice or palmini noodles.