Pat the chicken breasts dry, then season both sides with about half of the salt and pepper.

Heat the olive oil in a large wide skillet over medium heat.

Place the chicken breasts in the skillet and cook for 5 to 7 minutes on the first side without moving them, until golden.

Flip the chicken and cook for another 5 to 7 minutes, until the second side is golden and the chicken is cooked through and reaches 165°F.

Transfer the cooked chicken to a plate and cover loosely to keep warm, leaving any browned bits in the skillet.

Reduce the heat to medium-low, then add the minced garlic to the same skillet and cook for 30 seconds until fragrant, stirring constantly.

Add the chopped broccoli and toss to coat in the garlicky oil, then sauté for about 3 minutes until the broccoli turns bright green and just starts to soften.

Stir in the halved grape tomatoes and chopped sun-dried tomatoes and cook for 2 to 3 minutes, until the fresh tomatoes begin to soften and release some juices.

Pour in the heavy cream, scraping the bottom of the pan with a spoon to loosen the browned bits, then stir in the Italian seasoning and the remaining salt and pepper.

Bring the sauce to a gentle simmer and cook for 2 to 3 minutes, stirring occasionally, until slightly thickened and it lightly coats the back of a spoon.

Return the chicken breasts and any accumulated juices to the skillet, nestling them into the creamy vegetable mixture and spooning some sauce over the top.

Let the chicken simmer in the sauce for about 3 minutes until warmed through and the broccoli is tender but still a bit crisp.

Sprinkle the shredded Parmesan evenly over the skillet and let it sit for 1 minute to melt, then gently stir it into the sauce.

Taste and adjust seasoning with a little more salt and pepper if needed, then serve the chicken with plenty of the creamy Tuscan sauce and vegetables spooned over each piece.