First, season the chicken generously with salt and pepper. Then, submerge in flour and shake off any excess.
Heat the olive oil and melt the butter in a large skillet over medium heat.
Add the chicken to the skillet and cook until you have a nice golden brown color on each side, about 4-5 minutes per side. Remove to a plate and cover with foil.
Add the garlic to the same skillet and saute until fragrant. Add the chicken stock, scraping any brown bits that got stuck to the bottom of the pan with a wooden spoon.
Turn the heat down to medium-low and add the heavy cream, followed by the parmesan, to the skillet. Allow the sauce to simmer for a few minutes. Then, add the chili flakes, thyme, and oregano. Add more salt and pepper, to taste. Add the sundried tomatoes and return the chicken to the skillet with the sauce and simmer for a few more minutes, until the sauce has thickened.
Garnish with chopped basil and serve over pasta or rice!