Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Pound the chicken breasts to an even thickness if needed. Dredge each piece in the all-purpose flour, making sure both sides are coated. Shake off any excess flour before proceeding.

In a large skillet, heat the olive oil and melt the unsalted butter over medium heat. Swirl the pan to combine both and coat the bottom evenly. Add the floured chicken breasts in batches if needed, and brown them for 4-5 minutes per side until golden and cooked through. Transfer the browned chicken to a plate, cover loosely, and set aside.

In the same skillet, sauté the minced garlic for about 1 minute until fragrant, scraping up any browned bits left from the chicken. Pour in the chicken stock to deglaze, using a wooden spoon to loosen any stuck bits on the bottom of the pan.

Lower the heat to medium-low and add the heavy cream to the skillet. Stir in the grated Parmesan cheese and simmer the sauce gently for a couple of minutes until slightly thickened. Season with chili flakes, thyme, and oregano for flavor. I find the chili flakes really liven up the sauce, so feel free to adjust the amount to your preferred level of heat.

Taste the sauce and adjust seasoning with extra salt and pepper if needed. Add the chopped sundried tomatoes, then return the browned chicken breasts (from Step 2) to the skillet, nestling them into the sauce. Simmer for a few more minutes, allowing the chicken to warm through and the sauce to thicken further.

Take the skillet off the heat and sprinkle the chopped fresh basil leaves over the dish. Serve warm, ideally over pasta or rice for a complete meal. For a vibrant, fresh note, I always finish with basil just before serving—it makes the flavors pop.