Cooking
Heat olive oil in the skillet over medium heat.
Season the chicken breasts with salt, pepper, and Italian seasoning.
Place the chicken in the hot skillet and cook for 5–7 minutes on each side until golden brown.
Remove the chicken from the skillet and set aside.
Add minced garlic to the skillet and sauté for about 30 seconds until fragrant.
Stir in sun-dried tomatoes and cook for another 2 minutes.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
Bring the liquid to a gentle simmer and let it reduce slightly.
Add the heavy cream and stir until well combined.
Let the sauce simmer for 3–4 minutes until it thickens.
Return the chicken to the skillet, nestling it into the sauce.
Sprinkle grated Parmesan cheese over the chicken and sauce.
Cover and let it cook for another 5 minutes to heat through.
Stir in fresh spinach leaves and cook until wilted.
Adjust seasoning with more salt and pepper if needed.
Ensure the chicken is fully cooked with an internal temperature of 165°F.
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