1. Pat chicken dry and season both sides with salt, pepper, garlic powder, and Italian seasoning. Slice or pound if necessary to even out thickness.

2. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5–6 minutes per side until golden. Remove and set aside.

3. Lower heat to medium. Add minced garlic and sauté for 30 seconds until fragrant. Stir in sun-dried tomatoes and cook for another minute.

4. Add spinach and cook until wilted.

5. Deglaze the pan with chicken broth, scraping up browned bits.

6. Pour in heavy cream and stir in parmesan cheese. Let simmer gently until thickened. Add butter for extra richness if desired.

7. Return chicken to skillet and simmer in sauce for 5–7 minutes, until fully cooked.

8. Garnish with fresh basil or parsley and serve hot with desired sides.