Prepare the Chicken:
Season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts to the pan. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set it aside.
Make the Sauce:
In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute until the garlic is fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer, and let it cook for 3-4 minutes to thicken slightly.
Add the Parmesan:
Stir in the grated Parmesan cheese, dried oregano, and basil. Continue to cook the sauce for another 2-3 minutes, stirring frequently, until the sauce becomes smooth and creamy.
Return the Chicken:
Place the chicken breasts back into the skillet with the sauce. Spoon some of the sauce over the chicken and let everything simmer together for an additional 2-3 minutes, allowing the chicken to absorb the flavors of the sauce.
Serve:
Garnish with freshly chopped parsley, if desired. Serve the creamy chicken with pasta, rice, or roasted vegetables for a complete meal.