Season the chicken breasts with salt and pepper on both sides.
In a large non-stick skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 10 minutes on each side. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped sun-dried tomatoes and minced garlic. Cook for about 2 minutes until fragrant.
Stir in the dried basil, oregano, and thyme, and cook for a few more seconds.
Pour in the chicken broth and bring to a simmer. Let it cook for 5 minutes until slightly reduced.
Reduce the heat to low and pour in the heavy cream. Stir in the grated Parmesan cheese until melted and well combined.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover and simmer for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened.
Garnish with chopped fresh parsley before serving.