Season the chicken breasts or thighs with salt and pepper on both sides.

1. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped sun-dried tomatoes and cook for an additional 2 minutes.
3. Pour in the chicken broth, stirring to combine with the garlic and sun-dried tomatoes. Bring to a simmer and cook for 2-3 minutes.
4. Lower the heat and stir in the heavy cream, parmesan cheese, basil, and oregano. Let the sauce simmer for 5 minutes until it thickens slightly. Adjust seasoning with salt and pepper to taste.
5. Return the chicken to the skillet, spooning some sauce over the top. Let the chicken simmer in the sauce for another 2-3 minutes to absorb the flavors.
6. Serve the creamy sun-dried tomato chicken with fresh parsley and a squeeze of lemon juice, if desired. Serve with pasta, rice, or roasted vegetables.