Season the chicken breasts with salt, pepper, and a pinch of paprika.

Heat a tablespoon of oil in a large skillet over medium heat. Add the chicken breasts and sear each side for 4-5 minutes until golden brown. Remove and set aside.

In the same skillet, add minced garlic and cook for 1-2 minutes until fragrant.

Pour in the chicken broth and heavy cream, stirring to combine.

Add the sun-dried tomatoes, parmesan cheese, and Italian seasoning. Stir the sauce until the cheese is melted and the sauce thickens slightly.

Return the seared chicken breasts to the skillet and simmer for 10-15 minutes until the chicken is fully cooked and the sauce has thickened.

Garnish with fresh basil or parsley, and serve with crusty bread or over pasta.