1. Heat a cast-iron or heavy-bottomed skillet over medium-high heat for 2 minutes.

2. Pat chicken breasts dry and season both sides with salt, pepper, and Italian seasoning.

3. Add olive oil to the hot skillet and swirl to coat.

4. Place chicken in the skillet and sear undisturbed for 5–6 minutes until golden and releasing easily.

5. Flip chicken and cook 5 more minutes until internal temperature reaches 165°F (74°C).

6. Transfer chicken to a plate and cover loosely with foil to rest.

7. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.

8. Stir in sun-dried tomatoes and cook 1 minute to soften.

9. Pour in chicken broth and deglaze the pan, scraping up browned bits.

10. Lower heat to medium-low and stir in heavy cream.

11. When cream begins to steam, whisk in Parmesan until melted and sauce thickens.

12. Add fresh spinach and stir until wilted, about 1 minute.

13. Season sauce with salt, pepper, and additional Italian seasoning to taste.

14. Return chicken to the skillet and spoon sauce over the top.

15. Simmer over low heat for 3–4 minutes to meld flavors and reheat chicken.

16. Garnish with extra sun-dried tomatoes or Parmesan if desired and serve immediately.