Season the chicken breasts with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and cook for about 6-7 minutes on each side until golden brown.
Remove the chicken from the skillet and set aside.
In the same skillet, add chicken broth, scraping up any browned bits.
Stir in the heavy cream, garlic powder, onion powder, and Italian seasoning.
Bring the sauce to a simmer and let it thicken for about 5 minutes.
Add the sun-dried tomatoes to the sauce, mixing well.
Return the chicken to the skillet, spooning the sauce over it.
Cover and cook for an additional 5 minutes until the chicken is cooked through.