COOK IT.
Preheat your Pit Boss pellet grill to 350°F with hickory, cherry, or pecan wood pellets.
Pat the chicken breast dry with paper towels. Mix smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper. Rub this blend evenly over both chicken breasts.
Place a small cast-iron skillet on the grill and allow to heat up off to the side.
Grill the chicken on both sides for 3-4 minutes until golden.
Move the skillet to the indirect heat zone of the grill.
Add minced garlic to the skillet, stirring for 1 minute until fragrant. Then pour in chicken broth, scraping any bits off the bottom. Stir in heavy cream, parmesan cheese, Dijon mustard, thyme, and red pepper flakes. Mix well. Add sun-dried tomatoes to the sauce.
Nestle the chicken breast into the sauce. Close the grill lid and cook for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F.
Garnish with freshly chopped basil and serve directly from the skillet with your choice of sides.