Heat 2 tablespoons olive oil in a large skillet over medium heat.
Add 3 finely chopped garlic cloves and cook, stirring, until fragrant, about 60 seconds.
Season 4 chicken breast fillets with salt and pepper, then add them to the skillet.
Cook the chicken until golden brown on both sides, about 4–6 minutes per side depending on thickness.
Add 1/2 cup chicken broth and 1/4 cup finely chopped sun-dried tomatoes to the skillet, cover, and reduce heat to maintain a simmer.
Cook covered until the chicken is cooked through (no longer pink in the center), about 6–8 more minutes.
Remove the cover and transfer the chicken to serving plates.
Stir 1 cup canned coconut milk into the skillet, simmer briefly to heat and slightly thicken the sauce, about 1–2 minutes.
Spoon the sauce over the chicken and sprinkle with 1/4 cup freshly chopped basil before serving.
