Skillet Chicken in Creamy Sun-Dried Tomato Sauce

Heat oil in a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper and add to hot oil. Cook for 4 minutes then flip and cook until browned about 4 minutes more. Remove chicken to a plate.

Add onion garlic and thyme leaves to the skillet. Cook stirring frequently for 3 minutes. Stir in flour; mix until combined. Add broth and sun-dried tomatoes. Return chicken to the skillet and bring mixture to a boil. Reduce heat cover and simmer until no longer pink in the center and the juices run clear 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).