Season chicken breasts with salt and pepper, and dredge in flour until well-coated.

Heat olive oil and butter in a skillet, then sear chicken for 4-5 minutes on each side until golden brown.

Remove chicken and sauté garlic in the same skillet for about 1 minute until fragrant.

Pour in chicken stock, scrapping the skillet base. Let simmer for 2-3 minutes.

Lower heat and stir in heavy cream and Parmesan, simmer until thickens slightly.

Add chili flakes, thyme, and oregano, then fold in sun-dried tomatoes. Return chicken to skillet.

Simmer gently for 3-4 minutes before serving, garnished with basil leaves.