Preheat your oven to 375°F and position the rack in the center. If your chicken breasts are thicker than 1 inch, pound them to even thickness. Pat the chicken breasts completely dry with paper towels, then season both sides generously with salt and black pepper.

Heat the olive oil in your oven-safe skillet over medium-high heat. Once the oil shimmers and moves easily across the pan, add the chicken breasts and sear for 3-4 minutes per side until golden brown. Transfer to a plate and set aside.

Reduce heat to medium and add the minced garlic to the same skillet. Sauté for about 1 minute until fragrant but not browned.

Pour in the chicken broth, scraping up any flavorful bits from the bottom of the pan.

Stir in the heavy cream, parmesan cheese, sun-dried tomatoes, oregano, and red pepper flakes. Whisk gently until the cheese melts completely and the sauce starts to simmer. The sauce should look creamy and coat the back of a spoon.

Return the chicken breasts to the skillet and spoon the sauce over the top to coat them well. Transfer the entire skillet to your preheated oven.

Bake for 12-15 minutes until the chicken reaches an internal temperature of 165°F on a meat thermometer inserted into the thickest part.

Remove from the oven and let the chicken rest for 5 minutes before serving.