Season the chicken: Pat the chicken breasts dry and season both sides generously with salt and pepper.

Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5–6 minutes on each side until golden brown and cooked through. Remove chicken from the skillet and set aside.

Make the sauce: In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for about 1 minute until fragrant.

Deglaze the pan: Pour in chicken broth, scraping up any browned bits from the bottom of the skillet.

Add the cream and seasoning: Reduce heat to medium-low. Stir in the heavy cream, Italian seasoning, and Parmesan cheese. Let the sauce simmer for 3–4 minutes, stirring occasionally.

Add spinach: Stir in the fresh spinach and cook until wilted, about 2 minutes.

Return the chicken: Add the chicken breasts back to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken and cook for another 2 minutes to heat through.

Garnish and serve: Sprinkle with fresh parsley if desired. Serve immediately with pasta, rice, or crusty bread.