Pat chicken dry with paper towels and season generously with salt and pepper on both sides.

Heat olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and sear for 5-7 minutes per side until golden brown and cooked through. Remove and set aside.

Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn.

Add chopped sun dried tomatoes and Italian seasoning. Cook for 1 minute.

Pour in chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Stir in heavy cream and bring sauce to a gentle simmer. Let it cook for 3-4 minutes to thicken slightly.

Reduce heat to low. Stir in grated Parmesan until melted, then add spinach and cook until wilted, about 1-2 minutes.

Return chicken and any accumulated juices to the skillet. Spoon sauce over the top and warm through for 1 minute.

Serve immediately, garnished with extra Parmesan and fresh parsley if desired.