1. Season chicken breasts with salt and pepper on both sides.

2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts until golden brown on both sides, about 4-5 minutes per side. Remove from skillet and set aside.

3. In the same skillet, add a bit more olive oil if needed. Sauté the chopped shallot and garlic until softened and fragrant.

4. Add sun-dried tomatoes and stir to combine. Let them heat through.

5. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.

6. Reduce heat to medium-low. Stir in the heavy cream and gradually add Parmesan cheese, stirring until melted and sauce is smooth.

7. Add red pepper flakes and thyme. Return chicken to the skillet, spoon sauce over the top, and simmer until chicken is fully cooked and sauce thickens, about 5-7 minutes.

8. Serve hot, garnished with more Parmesan or thyme if desired.