Start by patting your chicken breasts dry with paper towels. Season both sides with a sprinkle of salt and pepper.
In a large skillet over medium heat, add a splash of olive oil. Place the chicken breasts in the skillet and cook for about 6-7 minutes on each side until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F. Remove the chicken and set aside.
In the same skillet, reduce the heat to low. Add the softened cream cheese and stir until melted and smooth. Mix in the sun-dried tomatoes and garlic powder, allowing the flavors to meld for about 2-3 minutes.
Return the browned chicken to the skillet, spoon the creamy sauce over the top, and sprinkle the shredded mozzarella cheese evenly over the chicken. Cover and cook on low heat for another 5 minutes, until the cheese is melted and bubbly.
Remove from heat, garnish with freshly chopped parsley, and serve immediately over pasta or alongside roasted vegetables.
