Pat chicken breasts dry. Mix salt, pepper, and garlic powder and rub over both sides. Pound each breast to an even 2cm thickness.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4 to 5 minutes per side, without moving, until deep golden and the internal temperature reads 74°C (165°F). Remove and cover.
Reduce heat to medium. Add garlic, red pepper flakes, and oregano to the same pan. Cook 60 to 90 seconds, stirring, until fragrant and lightly golden.
Add sun-dried tomatoes and chicken broth. Scrape up all the browned bits from the pan. Simmer for 2 minutes.
Pour in the heavy cream. Bring to a gentle simmer over medium heat. Stir in parmesan until fully melted and the sauce coats the back of a spoon.
Return chicken to the pan. Spoon sauce over each piece. Simmer on low for 5 to 7 minutes until the chicken reaches 74°C (165°F) and the sauce thickens.
Remove from heat. Rest 3 minutes. Garnish with fresh basil and serve.
