Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add 4 chicken breasts and sear for 6-7 minutes per side until golden brown with an internal temperature of 165°F. Remove and set aside.

In the same skillet, lower heat to medium and add 4 minced garlic cloves, sauté for 1 minute. Deglaze with 1 cup of chicken broth, scraping up brown bits. Stir in 1 cup heavy cream, 1 cup grated Parmesan, and ½ cup chopped sun-dried tomatoes. Allow to simmer for 3-5 minutes until thickened.

Return seared chicken to the skillet, nestling into the sauce. Spoon sauce over chicken and cook for an additional 5-10 minutes until heated through and sauce coats chicken.

Remove from heat and let rest for a couple of minutes before serving hot, garnished with extra Parmesan and fresh herbs if desired.