Add oil to a large cast iron skillet over medium heat.
2 tbsp avocado oil
Add salt, pepper, basil, thyme, crushed red pepper to a small bowl. Stir to combine.
1 tsp salt, 1 tsp pepper, ½ tsp basil, ¼ tsp dried thyme, ¼ tsp crushed red pepper
Season both sides of the chicken breast with the seasoning mixture.
Cook the seasoned chicken breasts in the preheated cast iron skillet for 3-4 minutes each side. Transfer chicken to a plate and set aside.
3 chicken breast
Add minced garlic to the hot skillet and cook for 1 minute or until fragrant.
3 clove garlic
Pour in chicken stock to deglaze the pan, and use a wood spoon to scrape off any brown bits stuck to the bottom of the skillet.
¾ cup chicken broth
Pour in the heavy cream. Stir to incorporate.
½ cup heavy cream
Stir in parmesan cheese.
¼ cup parmesan cheese
Add chopped sundried tomatoes and stir to combine. Allow sauce to come to a low simmer.
½ cup sun-dried tomatoes
Add chicken breasts back into the skillet and spoon a little sauce over the chicken.
Place skillet in preheated oven for 15-18 minutes or until chicken is cooked to 165 degrees F. Enjoy warm served over a bed of pasta, or with a side of rice or mashed potatoes.