Pat chicken breasts dry with paper towels for 30 seconds. Season both sides with salt and pepper. Let sit at room temperature for 10 minutes while preparing other ingredients.
4 boneless skinless chicken breasts, salt, black pepper
Heat a large skillet over medium-high heat for 3-5 minutes. Add olive oil and swirl to coat. Add chicken breasts leaving 1-2 inch gaps. Sear 5-6 minutes per side until golden brown and internal temperature reaches 160°F. Transfer to a plate and tent with foil.
4 boneless skinless chicken breasts, 2 tablespoons olive oil
Lower heat to medium. Add minced garlic to the same skillet and sauté for 30-60 seconds until fragrant but not browned. Add sun-dried tomatoes and stir for 1 minute. Pour in heavy cream and bring to a gentle simmer.
3 cloves garlic, ⅓ cup sun-dried tomatoes, 1 cup heavy cream
Stir in grated Parmesan cheese and Italian herbs. Simmer uncovered for 5-7 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon. Add fresh spinach and stir for 30 seconds until wilted.
⅓ cup Parmesan cheese, 1 cup fresh spinach, 1 teaspoon Italian herbs
Return chicken and any accumulated juices to the skillet. Spoon sauce over chicken and simmer 2 minutes to reheat. Serve immediately with extra Parmesan on top if desired.
4 boneless skinless chicken breasts, ⅓ cup Parmesan cheese
