Pat the chicken dry with paper towels to remove excess moisture, then season both sides generously with salt, black pepper, and garlic powder. This enhances the flavor and helps create a golden sear.

Heat a large skillet over medium-high heat and add olive oil. Once hot, place the chicken in the pan and sear for 4-5 minutes per side without moving it too much to develop a deep crust. Transfer to a plate and set aside.

In the same skillet, reduce heat to medium and add butter. Once melted, stir in minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

Pour in chicken broth, scraping up the browned bits from the bottom of the pan with a wooden spoon. Let it simmer for a minute or two to reduce slightly and develop flavor.

Stir in heavy cream, grated parmesan cheese, Italian seasoning, red pepper flakes, and chopped sun-dried tomatoes. Mix well and let the sauce simmer for a couple of minutes until slightly thickened.

Return the seared chicken to the pan, nestling it into the sauce. Spoon the sauce over the top, cover, and let it simmer for about 5 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F.

Garnish with freshly chopped basil for a burst of fresh flavor. Serve hot, spooning extra sauce over each piece for a rich, creamy finish.