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 an even thickness. Pat the chicken 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. When the oil shimmers, add the chicken and sear for 3 to 4 minutes per side until golden brown. Do not move them while searing. Transfer to a plate and set aside.

Reduce heat to medium. Add the minced garlic to the same skillet and sauté for about 1 minute until fragrant but not browned. Pour in the chicken broth and scrape up any browned 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 well. Transfer the entire skillet to the preheated oven.

Bake for 12 to 15 minutes until the chicken reaches an internal temperature of 165°F at the thickest part. Remove from the oven and let the chicken rest for 5 minutes before serving.