Season your chicken with salt and pepper, then gently coat it in flour, shaking off any excess.
Heat up a skillet with olive oil and butter over a medium flame until everything's nicely melted and ready to go.
Cook the chicken in batches for about 4-5 minutes per side until golden and cooked through. Remove to a plate and cover to keep warm.
In the same skillet, add minced garlic and cook for a minute until fragrant. Pour in chicken stock, scraping up any browned bits from the bottom of the pan.
Reduce the heat slightly and stir in heavy cream and grated parmesan cheese. Let it simmer for a couple of minutes, then add chili flakes, thyme, and oregano.
Season with salt and pepper to taste, then add sun-dried tomatoes and return the chicken to the skillet. Let it simmer until the sauce thickens slightly.
Garnish with chopped fresh basil and serve over pasta or rice. Enjoy!
