Season chicken breasts with salt and pepper.

Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and cook for 1 minute until fragrant.

Add the chicken broth and bring to a simmer. Cook for 5 minutes to reduce the broth slightly.

Add the heavy cream, grated Parmesan cheese, sun-dried tomatoes, and chopped basil to the skillet. Stir well to combine and bring to a low simmer.

Return the chicken breasts to the skillet and spoon the sauce over them. Cook for an additional 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.

Serve the chicken with the sauce spooned over the top. Garnish with additional basil if desired.