Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, and Italian seasoning, then sear until golden brown, about 3–4 minutes per side.

Transfer seared breasts to a plate, tent with foil, and let rest for 5 minutes to lock in juices and ensure tender, moist results.

In the same skillet, add 1 tbsp olive oil and sauté minced garlic for about 30 seconds until fragrant and lightly golden, stirring constantly to prevent burning.

Add sun-dried tomatoes, fresh spinach, heavy cream, and Parmesan to the skillet. Stir gently, bring to a simmer, and cook until the sauce thickens, about 3 minutes.

Nestle seared chicken back into the creamy sauce, spooning sauce over the top. Let everything heat through for 2–3 minutes until chicken reaches 165°F.

Place chicken on plates over pasta, rice, or with crusty bread. Garnish with extra Parmesan and chopped parsley for a fresh pop of color.