In a large cast iron skillet (or oven-safe skillet) heat oil over medium heat.
Season both sides of the chicken with salt and pepper.
Sear both sides of the chicken, about 5 minutes per side. Transfer chicken to a plate; set aside.
Add the minced garlic to the hot skillet and cook for 1 minute. Add the thyme, oregano, red pepper flakes, chicken broth, and heavy cream. Cook for 5 minutes, stirring often.
Stir in the sundried tomatoes and parmesan cheese.
Return the cooked chicken to skillet and spoon the sauce over the chicken.
Bake for 18-20 minutes or until the chicken is cooked through.
Serve warm with your favorite sides.
Notes
Use a cast iron skillet or other oven-safe skillet to make this recipe so that you can finish it in the oven.
It's helpful to have all of your ingredients measured and ready before you start making the sauce. This helps to keep the kitchen neat and the cooking quick.