Prep the chicken: Pat the chicken dry and season generously with salt and black pepper on both sides. This helps the sear and keeps the meat flavorful.

Sear for color: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook 4–6 minutes per side, until golden. Remove to a plate; it’s okay if it’s not fully cooked yet.

Build the flavor base: Lower heat to medium. Add butter to the same pan. Stir in garlic and cook 30 seconds until fragrant. Sprinkle in Italian seasoning and a pinch of red pepper flakes, stirring to bloom the spices.

Deglaze: Pour in the chicken broth. Scrape up any browned bits from the bottom of the pan—those add big flavor.

Make it creamy: Stir in heavy cream and bring to a gentle simmer. Add sun-dried tomatoes.

Thicken and enrich: Whisk in Parmesan until smooth. If you want a thicker sauce, whisk 1 tablespoon flour or cornstarch with 2 tablespoons cold water, then drizzle into the sauce and simmer a minute.

Finish the chicken: Return the chicken and its juices to the pan. Simmer 4–6 minutes, turning once, until the chicken is cooked through and the sauce coats the back of a spoon.

Add greens: Stir in spinach and let it wilt, 30–60 seconds. Taste and adjust salt and pepper. Add a squeeze of lemon if you want brightness.

Garnish and serve: Top with chopped basil or parsley. Serve over pasta, rice, mashed potatoes, or with crusty bread to soak up the sauce.