Slice chicken breasts in half horizontally to create 4 thin cutlets. Pat dry with paper towels. Season both sides with garlic powder, oregano, salt, and black pepper.

Dredge each cutlet lightly in flour, shaking off the excess.

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large deep skillet or cast-iron pan over medium-high heat. Add chicken cutlets in a single layer and sear for 4 to 5 minutes per side until golden brown and cooked to an internal temperature of 165°F (74°C). Transfer cutlets to a plate and keep warm.

Reduce heat to medium and add remaining 1 tablespoon of butter to the skillet. Add minced garlic and crushed red pepper flakes, cooking for 1 minute until fragrant and lightly golden.

Pour in chicken broth, using a wooden spoon to deglaze and scrape up all flavorful browned fond from the bottom of the pan. Simmer for 2 minutes to reduce slightly.

Pour in heavy whipping cream and stir in the sun-dried tomatoes. Bring to a gentle simmer for 3 minutes until the sauce slightly thickens.

Turn heat to low. Stir in freshly grated parmesan cheese until completely melted and smooth.

Nestle the seared chicken cutlets and any accumulated resting juices back into the simmering sauce. Spoon velvety sauce over the top of the chicken and simmer for 2 minutes until hot.

Scatter fresh basil ribbons over the skillet and serve immediately over pasta, rice, or with warm crusty bread.