Pat the chicken breasts dry with paper towels, then season both sides generously with salt, pepper, and Italian seasoning.
In a large skillet, heat olive oil over medium heat until shimmering. Add the chicken and sear for 4–5 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Transfer the cooked chicken to a cutting board and let it rest for a few minutes before slicing into strips. Resting helps the juices redistribute, keeping the chicken moist and tender.
Step 2: Make the Sauce
In the same pan, reduce the heat slightly and add the minced garlic. Sauté for 30 seconds to 1 minute until fragrant, being careful not to burn it.
Stir in the chopped sun-dried tomatoes and cook for about 1 minute to release their flavor into the oil and garlic mixture.
Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer gently for 2–3 minutes until it starts to thicken slightly.
Add the grated Parmesan cheese and stir until it melts into the sauce, creating a smooth and creamy texture. Taste and adjust seasoning with additional salt and pepper if needed.
