Season the Chicken:
Pat the chicken breasts dry, then season both sides with salt, pepper, garlic powder, and onion powder.

Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for about 4–5 minutes per side, or until golden and cooked through (165°F internal temperature). Remove chicken and set aside.

Sauté the Garlic and Tomatoes:
In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and cook for about 1 minute, stirring until fragrant. Stir in the sun-dried tomatoes and cook for another 1–2 minutes.

Build the Sauce:
Pour in the chicken broth and scrape the bottom of the skillet to release any browned bits. Stir in the heavy cream and Parmesan cheese. Let the sauce simmer for 3–4 minutes, stirring occasionally, until it slightly thickens.

Finish the Dish:
Return the cooked chicken to the skillet. Spoon the sauce over the chicken and simmer for another 2–3 minutes to reheat and allow the flavors to meld.

Serve:
Remove from heat. Garnish with fresh basil and a sprinkle of black pepper if desired. Serve hot with mashed potatoes, rice, or crusty bread.