1. Begin by seasoning the chicken breasts with salt, pepper, oregano, and thyme. My mum always taught me that seasoning is key to coaxing out the natural flavors of the meat.
2. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts and sear each side for about 4-5 minutes until golden brown. Remove the chicken from the pan and set aside.
3. In the same pan, add the minced garlic, and sauté for about 1 minute until fragrant — just like the aroma that would waft through our cottage kitchen.
4. Pour in the chicken broth, stirring to deglaze the pan. This step is crucial for capturing all those delicious browned bits that hold so much flavor.
5. Stir in the heavy cream, sun-dried tomatoes, and Parmesan cheese. Allow the sauce to simmer gently for about 5 minutes, thickening slightly.
6. Return the chicken to the pan, nestling it into the sauce. Cover and let it simmer on low heat for 15-20 minutes, until the chicken is cooked through and tender.
7. Finish by sprinkling fresh basil over the top and adding red pepper flakes for an optional touch of warmth.

This one-pot wonder is not only easy to prepare, but it also saves on washing up — a blessing, especially when you’ve got a house full of guests!