Pat the chicken breasts dry with paper towels. If they are thick, place them between two sheets of plastic wrap and pound to an even 1/2-inch thickness. This ensures even cooking.

In a shallow dish or on a plate, whisk together the all-purpose flour, salt, black pepper, and garlic powder.

Dredge each chicken breast in the flour mixture, coating both sides evenly. Shake off any excess flour.

In a large 12-inch skillet, heat the olive oil and butter over medium-high heat until the butter is melted and sizzling.

Carefully place the floured chicken breasts in the hot skillet, ensuring not to overcrowd the pan. Sear for 4-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).

Remove the cooked chicken from the skillet and set aside on a plate. Cover loosely to keep warm.

Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for about 30-60 seconds until fragrant, being careful not to burn it.

Pour in the chicken broth to deglaze the pan, using a wooden spoon or whisk to scrape up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.

Reduce the heat to low and whisk in the heavy cream, chopped sun-dried tomatoes, freshly grated Parmesan cheese, dried oregano, and red pepper flakes.

Continue to simmer gently, stirring constantly, until the cheese is fully melted and the sauce has thickened slightly, about 3-4 minutes. Taste and adjust seasoning with more salt and pepper if needed.

Return the seared chicken breasts to the skillet, nestling them into the creamy sauce.

Spoon some of the sauce over the chicken and let it simmer for another 1-2 minutes for the flavors to meld and the chicken to heat through completely.

Garnish generously with fresh chopped basil and serve immediately.