Preheat the oven to 375 degrees F.

Add oil to a large cast iron skillet over medium heat.

Add salt, pepper, basil, thyme, and crushed red pepper to a small bowl. Stir to combine.

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 on each side. Transfer chicken to a plate and set aside.

Add minced garlic to the hot skillet and cook for 1 minute or until fragrant.

Pour in chicken stock to deglaze the pan, and use a wooden spoon to scrape off any brown bits stuck to the bottom of the skillet.

Pour in the heavy cream. Stir to incorporate.

Stir in parmesan cheese.

Add chopped sundried tomatoes and stir to combine. Allow sauce to come to a low simmer.

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.