Let’s walk through how to make this magical dish:

1. Season the chicken breasts with salt, pepper, thyme, and oregano. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the chicken to the pot and cook until golden brown on both sides, about 5-7 minutes per side. Remove the chicken and set aside.
3. In the same pot, add garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.
4. Stir in the heavy cream and bring the mixture to a gentle boil. Add the orzo and stir well to combine.
5. Return the chicken to the pot, cover, and simmer over low heat for about 10-12 minutes until the orzo is tender and the chicken is cooked through.
6. Remove the lid and stir in the Parmesan cheese, sun-dried tomatoes, and basil. Let it cook for another 2 minutes until the cheese has melted and everything is well combined.
7. Adjust the seasoning with more salt and pepper if needed. Serve hot and enjoy!

Remember, cooking is as much about the journey as the destination. Don’t rush through the process — savor the smells and sights, as they are as much a part of the memory as the taste.