Ingredients:

• 4 boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 cup heavy cream

• ½ cup chicken broth

• 1 teaspoon Italian seasoning

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 cup grated Parmesan cheese

• 3 cups fresh spinach

• ½ cup sun-dried tomatoes, chopped (optional)

• Fresh parsley, for garnish

Instructions:

1. Cook the chicken:
   Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat.
   Sear chicken for 4–5 minutes per side, until golden and cooked through. Remove from skillet and set aside.

2. Make the creamy sauce:
   In the same skillet, add minced garlic and sauté for 30 seconds.
   Pour in heavy cream and chicken broth, stirring to combine. Add Parmesan cheese and simmer for 2–3 minutes until the sauce thickens slightly.

3. Add spinach and tomatoes:
   Stir in fresh spinach and sun-dried tomatoes (if using). Cook until the spinach wilts, about 2 minutes.

4. Combine and finish:
   Return the chicken to the skillet and spoon sauce over the top. Simmer for another 2–3 minutes until everything is heated through.

5. Serve:
   Garnish with fresh parsley and extra Parmesan if desired. Serve hot over pasta, rice, or creamy mashed potatoes.