Pat chicken breasts dry with paper towels. Season both sides with salt, pepper and paprika. This simple seasoning builds flavor before cooking.

Place a large skillet on medium heat. Add olive oil and let it warm for one minute. Hot oil helps create a golden crust.

Place chicken in the hot skillet. Cook each side for about five minutes until golden brown. Remove chicken and set aside.

Add butter and minced garlic to the same skillet. Stir for about one minute until fragrant. Garlic should smell strong but not burn.

Add chopped sun-dried tomatoes to the skillet. Stir them with garlic for one minute. This step releases their rich flavor.

Slowly pour chicken broth into the skillet. Scrape the bottom with a wooden spoon. This lifts tasty browned bits.

Pour heavy cream into the skillet. Stir gently until the sauce becomes smooth. The sauce should start to thicken slightly.

Add parmesan cheese, Italian seasoning and red pepper flakes. Stir well until the cheese melts and the sauce becomes creamy.

Place the seared chicken back into the skillet. Spoon some sauce over the chicken pieces.

Reduce heat to low. Let the chicken simmer in the sauce for about ten minutes until fully cooked and tender.

Taste the sauce and adjust salt or pepper if needed. The flavor should be creamy, savory, and slightly tangy.

Sprinkle fresh basil or parsley on top. Serve warm with your favorite side dish for a complete meal.