Instructions:
Prepare Chicken: Season the chicken breasts on both sides with salt and pepper.
Brown Chicken: In a large non-stick skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 5-7 minutes per side, depending on thickness. Transfer to a plate and cover to keep warm.
Make the Sauce: In the same skillet, add a bit more olive oil if needed, then add the garlic and sauté for about 1 minute, until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Reduce the heat to medium.
Creamy Mixture: Stir in the fat-free half-and-half, light cream cheese (if using), and Dijon mustard. Let simmer for a few minutes until the sauce starts to thicken slightly.
Add Flavor: Mix in the sun-dried tomatoes and half of the chopped basil. Return the chicken breasts to the skillet and spoon the sauce over them. Cook for another 2-3 minutes, ensuring the chicken is heated through and coated well with the sauce.
Final Touches: Just before serving, sprinkle the grated Parmesan cheese (if using) and the remaining basil over the top of the chicken.
Serve: Serve hot, ideally with a side of steamed vegetables or a fresh salad for a balanced meal.