Heat a tbsp of olive oil in an iron cast or heavy bottom skillet over medium heat—season chicken fillets with salt. Then cook chicken fillets from both sides until chicken is cooked through but still juicy, about 3-4 minutes per side. Place cooked chicken on a plate and cover it.

Add butter to the previously used skillet and reduce heat to a minimum. Sauté minced garlic with soaked and chopped tomatoes for 2 minutes or until fragrant. Then add heavy cream, dry thyme, dry oregano, red pepper flakes, and ground pepper. Stir to combine ingredients and simmer for 5 minutes. Incorporate cooked chicken and simmer for 7-8 minutes for the chicken to tender.

Fold in parmesan cheese and fresh basil. Stir to combine. Once cheese melts, remove from heat.

Serve warm with fresh pasta or mashed potato