In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken, sprinkle with kosher salt and ground black pepper, and cook until browned on both sides, about 5 minutes each. Remove from the skillet and set aside.
Add the chicken broth to the same skillet, bringing it to a simmer. In a small bowl, whisk together the heavy cream and all-purpose flour. Slowly pour into the simmering broth while whisking until the sauce thickens, about 5 minutes.
Add in the dried oregano, dried basil, dried rosemary, and red pepper flakes. Stir to combine, then fold in half of the grated Parmesan cheese until melted.
Return the chicken to the skillet along with the sun-dried tomatoes. Sprinkle the remaining Parmesan cheese on top and allow to simmer for 5 more minutes.
Once done, remove from heat and serve immediately, optionally garnished with fresh herbs or extra Parmesan cheese.
