1. Pat the chicken dry, then season both sides with salt, black pepper, Italian seasoning, and paprika.

2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden on both sides, then transfer it to a plate.

3. Lower the heat to medium and melt the butter in the same skillet. Add the garlic and cook until fragrant.

4. Pour in the chicken broth and scrape the browned bits from the bottom of the pan. Simmer for 1 minute.

5. Stir in the heavy cream, Parmesan cheese, sun-dried tomatoes, and red pepper flakes. Simmer gently until the sauce begins to thicken.

6. Return the chicken to the skillet and spoon the sauce over the top. Simmer until the chicken is fully cooked and tender.

7. Garnish with fresh basil or parsley and serve warm with mashed potatoes, pasta, rice, or vegetables.