Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt and pepper.
In a large skillet, heat olive oil over medium-high heat.
Sear the chicken for 5-6 minutes on each side until golden brown.
Remove the chicken and set aside.
In the same skillet, add minced garlic and sauté for 1 minute.
Stir in sun-dried tomatoes and cook for another 2 minutes.
Add heavy cream and chicken broth, then bring to a simmer.
Return the chicken to the skillet, coating it in the sauce.
Transfer the skillet to the oven and bake for 20 minutes.