Season and Sear the Chicken: Season the chicken with salt, pepper, and chili flakes, then dredge in flour and shake off any excess. In a large skillet, heat olive oil and butter over medium heat. Sear the chicken until golden brown on both sides and nearly cooked through. About 4 minutes on each side. Transfer onto a plate, cover, and set aside.
Make the Creamy Sauce: In the same pan, saute the garlic until fragrant. Add chicken broth and scrape up the flavorful bits from the bottom of the pan with a wooden spoon. Adjust the heat to medium-low, and add the heavy cream and parmesan cheese. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
Simmer: Season with salt and pepper to your taste, add the sun-dried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
Garnish and Serve: Top with fresh basil if desired and extra parmesan cheese before serving.
