Season the Chicken: Sprinkle salt, pepper, and Italian seasoning evenly on both sides of the chicken breasts.

Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.

Make the Sauce:

In the same skillet, add garlic and cook for 1 minute until fragrant.

Add the sun-dried tomatoes and cook for another 1-2 minutes.

Pour in the heavy cream and chicken broth, stirring well to combine. Bring to a simmer.

Thicken the Sauce:

Stir in the grated parmesan and let the sauce cook for 3-4 minutes, stirring occasionally, until it thickens slightly.

Add the spinach, stirring until it wilts.

Combine and Serve:

Return the chicken breasts to the skillet, coating them in the creamy sauce. Let them simmer in the sauce for 2-3 minutes to reheat.

Taste and adjust seasoning with additional salt and pepper if needed.

Garnish with fresh basil or parsley if desired.

Serve: Serve over pasta, rice, or with crusty bread to soak up the sauce!