Season chicken breasts with salt, pepper, and paprika.
Heat olive oil in a large oven-safe skillet over medium heat.
Sear the chicken for 3–4 minutes per side until golden brown (not fully cooked through). Remove and set aside.
In the same pan, add garlic and sauté until fragrant.
Pour in chicken broth, sun-dried tomatoes, Italian seasoning, chili flakes. Let it simmer for 2 minutes.
Reduce heat to low and stir in Greek yogurt and parmesan. Mix until creamy.
Return the chicken to the pan and spoon sauce over it.
Cover and simmer for 8–10 minutes (or bake at 180°C for 12–15 mins) until chicken is cooked through.
Garnish with fresh basil and serve hot.