In a large skillet, heat olive oil over medium heat. Add the seasoned chicken breasts and cook for about 5-7 minutes per side, until golden and cooked through.

Take the chicken out of the skillet and set it aside on a plate. Let it rest while you prepare the vegetables.

In the same skillet, add minced garlic and broccoli. Sauté for 3 minutes until fragrant and the broccoli starts to soften.

Toss in the halved grape tomatoes and chopped sun-dried tomatoes. Cook for an additional 2-3 minutes, allowing the tomatoes to burst and release their juices.

Slowly whisk in the heavy cream and Italian seasoning, stirring gently until the sauce thickens slightly and is bubbly, about 2 minutes.

Add the chicken back to the skillet, coating it well with the creamy sauce and vegetables. Allow everything to simmer together for another 3 minutes.

Top the dish with shredded Parmesan cheese, letting it melt into the creamy goodness before serving.