Heat olive oil in a large skillet over medium heat.
Season chicken breasts with salt and pepper, then sear on both sides until golden brown. Remove and set aside.
In the same skillet, sauté garlic until fragrant, about 1 minute.
Add chicken broth, heavy cream, sun-dried tomatoes, Parmesan cheese, oregano, and thyme. Stir to combine.
Return chicken to the skillet, simmer on low heat, and cook for 15-20 minutes until chicken is fully cooked.
Garnish with fresh basil before serving.