Sprinkle salt and pepper on each chicken breast.

In a large skillet over medium heat, add olive oil.

Once hot, add the chicken breasts and sear them for about 5-6 minutes on each side until golden brown. Remove from the skillet and set aside.

In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.

Add the sun-dried tomatoes and stir for another minute.

Pour in the heavy cream, stirring to combine. Add the grated Parmesan cheese while continuing to stir until melted and smooth.

Lower the heat and nestle the chicken breasts back into the sauce. Let them simmer for about 5 minutes.

Stir in the chopped basil before serving.

Plate it with some steamed veggies or over a bed of pasta, and enjoy.