Let’s embark on this culinary journey together:

1. Preheat your oven to 375°F (190°C). This is the perfect time to pour yourself a cup of tea, just like my mum would do before starting a new recipe.
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the chicken breasts, seasoning them with salt and pepper. Cook until browned on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
3. In the same skillet, add the minced garlic and sauté for about a minute until fragrant. This is where the kitchen begins to smell like home.
4. Pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Stir in the heavy cream, sun-dried tomatoes, Parmesan cheese, thyme, and rosemary. Let it simmer for a few minutes until the sauce thickens slightly.
5. Return the chicken to the skillet, nestling it in the creamy sauce. Spoon some of the sauce over the chicken to infuse it with flavor.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the sauce is bubbling happily.
7. Garnish with fresh basil leaves before serving. They’ll add a pop of color and a burst of freshness, much like the wildflowers that dot the Devon fields in spring.

This dish is a symphony of textures and flavors, each ingredient playing its part in a harmonious melody that will leave everyone at the table enchanted.