Heat oil and butter in an oven safe skillet. Season both sides of the chicken with salt and pepper. Place in hot skillet and cook for 4 to 5 minutes, until browned.
Flip and cook the other side for 4 to 5 minutes, until browned. Remove from skillet and set aside.
Add garlic to the skillet and cook until fragrant, 30 seconds to 1 minute.
Add chicken broth to the skillet and deglaze, scraping up any bits that may have stuck to the bottom. Add the heavy cream, Italian seasoning, crushed red pepper flakes, sun-dried tomatoes, and parmesan cheese.
Stir, heating, until the parmesan cheese has melted and the sauce has come to a light simmer. If desired, add salt and pepper to taste.
Return the chicken to the skillet and transfer to a 375 ℉ oven. Cook for 15 to 20 minutes, or until chicken has reached an internal temperature of 165 ℉.
Spoon sauce over the chicken and sprinkle with chopped fresh basil.
Notes
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