Season chicken breasts generously with salt, pepper, and Italian seasoning.

Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden brown and cooked through (165°F). Remove and set aside.

In the same skillet, melt butter over medium heat. Add minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

Pour in the chicken broth to deglaze the pan, scraping up any browned bits.

Reduce heat to low and stir in the heavy cream and parmesan cheese. Simmer gently until the sauce thickens.

Stir in the fresh spinach and let it wilt (about 1-2 minutes).

Return the chicken to the skillet, spooning the creamy sauce over the top. Serve immediately.