Pat the chicken breasts dry and season generously with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil. Once shimmering, add the chicken and sear for about 6-7 minutes per side until golden brown and cooked through. Remove and set aside.
In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent burning. Add the chopped sun-dried tomatoes and cook for another 2 minutes, allowing their smoky aroma to develop.
Pour in the heavy cream, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer and cook for 2-3 minutes until slightly thickened, with the sauce becoming glossy and rich.
Add the fresh spinach and stir until it wilts, about 1 minute. The vibrant green should brighten and the leaves soften without losing their color.
Return the chicken breasts to the skillet, spoon the sauce over them, and cook for another 2-3 minutes to heat through. The sauce should coat the chicken evenly, and the chicken should reach an internal temperature of 75°C/165°F.
Remove the skillet from heat and stir in the grated Parmesan cheese until melted and silky. Taste and adjust seasoning with salt and pepper if needed.
Let the chicken rest for about 3 minutes, then serve with a generous spoonful of the sauce. Garnish with additional herbs if desired, and enjoy this comforting, elegant dish.
