Begin by flattening the boneless, skinless chicken breasts using a meat mallet until they're about an inch thick.

In a small bowl, mix together garlic powder, onion powder, dried oregano, red pepper flakes, salt, and pepper. Coat the chicken breasts evenly with the spice blend.

Heat a large skillet over medium-high heat and pour in a drizzle of olive oil. Once shimmering, place the seasoned chicken breasts in the skillet. Sear for about 4-5 minutes on each side.

Once seared, transfer chicken to a plate and cover with foil to keep warm.

Using the same skillet, reduce the heat to medium and add more olive oil if needed. Sauté chopped yellow onion and minced garlic until soft and fragrant, about 2-3 minutes.

Incorporate crushed tomatoes and tomato sauce into the skillet, stirring well to combine with the aromatics. Season with a pinch of salt and pepper. Allow to simmer for about 5 minutes.

Let the sauce simmer gently for 10-15 minutes, stirring occasionally.

Add heavy cream and chopped fresh basil to the sauce, stirring gently. Simmer for an additional 2-3 minutes.

Return seared chicken to the skillet, allowing it to soak up the sauce. Let it simmer for about 5-10 minutes.

Let flavors meld together over low heat for another 5-10 minutes.

Serve over cooked pasta or alongside crusty bread, drizzling with extra sauce and sprinkling with additional basil and grated Parmesan.