Prep and preheat: Heat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish. Pat the chicken dry and season both sides with salt, pepper, and a pinch of Italian seasoning.

Sear the chicken: Heat the olive oil in a large skillet over medium-high. Sear chicken 2–3 minutes per side until lightly golden. It won’t be cooked through yet—that’s okay. Transfer to a plate.

Soften the zucchini: In the same skillet, add 1 tablespoon butter. Toss in zucchini with a pinch of salt and cook 3–4 minutes until just starting to soften and release some moisture. Transfer zucchini to the prepared baking dish, spreading it in an even layer.

Build the sauce: Reduce heat to medium and add remaining butter. Stir in garlic for 30 seconds until fragrant. Whisk in chicken broth, scraping up brown bits. Pour in cream, then add sun-dried tomatoes, Italian seasoning, and red pepper flakes. Simmer 2–3 minutes until slightly thickened.

Finish with cheese and herbs: Stir in parmesan until melted and smooth. Taste and adjust salt and pepper. Turn off heat and stir in chopped basil.

Assemble: Nestle the seared chicken over the zucchini. Pour the creamy tomato sauce evenly over everything. If using shredded mozzarella or provolone, sprinkle it on top.

Bake: Bake uncovered for 18–22 minutes, or until chicken reaches 165°F (74°C) in the thickest part and the sauce bubbles. If you want extra color, broil for 1–2 minutes at the end.

Rest and serve: Let the bake rest 5 minutes. Garnish with fresh basil and a light squeeze of lemon if you like. Serve with crusty bread, pasta, or a simple green salad.