Pat chicken dry with paper towels. Brush with oil then season with Italian seasoning, garlic powder, cayenne pepper, salt and pepper.

Heat large skillet over medium-high heat. Add the remaining oil and coat the bottom of the pan. Once hot, add chicken and sear for 4-5 minutes on each side, until cooked through and the edges have crisped. Transfer the cooked chicken to a plate and set aside.

In the same skillet over medium-high heat, melt the butter and sauté the garlic until fragrant, about 1 minute.

Add chicken broth, heavy cream, and parmesan cheese. Stir until well combined and the cheese has melted. Reduce the heat to low and let simmer for 8-10 minutes, stirring often, until the sauce thickens.

Add sun dried tomatoes, lemon juice, crushed red pepper flakes, salt and pepper, and any remaining seasonings. Stir to combine. Taste and adjust the sauce as needed.

Return the cooked chicken to the skillet, spoon some of the sauce on top of each filet, and continue simmering for 3-5 minutes until cooked through (internal temp 165ºF).

Garnish with fresh chopped parsley and basil if desired. Serve over white rice or pasta.