1. Preheat your oven to 375°F. Heat 1 tablespoon of oil in a large, oven-safe skillet over medium-high heat.
2. While the pan’s heating up, season your chicken generously with salt and pepper on both sides. Once the skillet is hot, add the chicken and sear it for about 5 minutes per side, or until it’s golden brown. Don’t worry about cooking it all the way through just yet, we’ll finish it in the oven. Transfer the chicken to a plate and set it aside.
3. In the same skillet, turn the heat down to medium and add the remaining 2 tablespoons of oil. Stir in the garlic, thyme, and a pinch of red pepper flakes. Cook for about a minute, just until everything is fragrant and your kitchen smells amazing.
4. Now pour in the broth, tomatoes, cream, and Parmesan. Season with a little more salt and stir everything together. Let it come to a gentle simmer, then nestle the chicken (and all those tasty juices it left behind) back into the skillet.
5. Carefully transfer the skillet to the oven and bake for 10 to 12 minutes, or until the chicken is cooked through and the juices run clear when you cut into it.
6. Once it’s ready, transfer the chicken to a serving platter, spoon that creamy tomato sauce over the top, and finish it off with some fresh basil.

Dinner = done! Serve it up with crusty bread, pasta, or your favorite veggie side.