Slice each chicken breast in half horizontally to create 4 thin cutlets. Pat completely dry with paper towels, then season both sides with kosher salt, black pepper, and garlic powder. Let sit at room temperature for 10 minutes.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken cutlets in a single layer and sear without moving for 3 to 4 minutes until deeply golden. Flip and cook another 2 to 3 minutes. Transfer to a plate — they don't need to be fully cooked through yet.

Reduce heat to medium. Add the sun-dried tomatoes to the same pan without wiping it out. Cook for 1 minute, then add the minced garlic and cook 30 seconds until fragrant.

Add the red pepper flakes, dried thyme, and dried oregano. Stir and let the spices bloom for 30 seconds. Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to release all the browned bits.

Pour in the heavy cream. Stir to combine and bring to a gentle simmer. Cook undisturbed for 4 to 5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Draw a line through the sauce — if it holds for 3 seconds, it's ready.

Add the grated Parmesan and stir until fully melted into the sauce. Nestle the seared chicken back into the pan, spooning sauce over the top.

Simmer together for 3 to 4 minutes until the chicken is fully cooked through and reaches 165°F internally. Finish with fresh torn basil and serve immediately over pasta, mashed potatoes, or with crusty bread.