Lightly season both sides of the chicken with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Place the chicken in the pan and cook until golden on both sides, about 8–10 minutes total. Remove the chicken and set aside.
In the same skillet, add sun-dried tomatoes and garlic. Cook for 2 minutes until fragrant.
Stir in the basil, oregano, and thyme. Cook briefly to release their flavors.
Pour in the chicken broth and let it simmer for 5 minutes to reduce slightly.
Lower the heat and add the cream. Stir in the Parmesan until smooth and combined.
Return the chicken to the skillet, nestling it into the sauce. Cover and simmer for 10 minutes until the chicken is fully cooked and the sauce thickens.
Sprinkle with parsley before serving.