Preheat the oven to 375°F (190°C).
Place chicken breasts between two sheets of plastic wrap and pound to an even ¾-inch thickness.
Season both sides of the chicken generously with salt, black pepper, and Italian seasoning.
Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
Sear the chicken breasts for 5 to 6 minutes per side until golden brown. Transfer to a plate and set aside.
Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for 30 seconds until fragrant.
Pour in the heavy cream and chicken broth, stirring to deglaze the pan and scrape up all browned bits from the bottom.
Stir in the chopped sun-dried tomatoes, grated parmesan cheese, and red pepper flakes. Continue stirring until the cheese is fully melted and the sauce is smooth.
Return the seared chicken breasts to the skillet and spoon the cream sauce over each piece.
Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven, garnish with fresh torn basil leaves, and serve immediately.
