1. Pat the chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and Italian seasoning.

2. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the seasoned chicken breasts to the hot pan. Sear for 5-7 minutes per side, or until golden brown and cooked through to an internal temperature of 165 F. Remove the chicken from the pan and set it aside on a plate, tented with foil to keep warm.

3. Reduce the heat to medium. Add the chopped sun-dried tomatoes to the same pan, scraping up any browned bits from the bottom. Cook for 2-3 minutes until fragrant. Add the minced garlic and cook for another minute until aromatic, being careful not to burn it.

4. Pour in the chicken broth, stirring well to deglaze the pan and incorporate all the flavorful bits. Bring the broth to a simmer and let it reduce slightly for about 2-3 minutes. Stir in the heavy cream and bring the sauce back to a gentle simmer.

5. Once the sauce is simmering, gradually stir in the fresh spinach, a handful at a time, allowing it to wilt down before adding more. Once all the spinach has wilted, stir in the grated Parmesan cheese until it’s fully melted and the sauce is smooth and creamy.

6. Return the seared chicken breasts to the pan, nestling them into the creamy sauce. Spoon some of the sauce over the chicken. Allow it to heat through for a minute or two. Serve immediately.