Prep the chicken: Pat the chicken breasts dry. If they’re thick, slice them horizontally to make thinner cutlets. Season both sides with salt, pepper, and half the Italian seasoning.

Heat the pan: Place a large skillet over medium-high heat. Add 1 tablespoon of the oil from the sun dried tomato jar. If you need more fat, add a little olive oil.

Sear the chicken: Add the chicken in a single layer. Cook 4–5 minutes per side until golden and cooked through (internal temp 165°F/74°C). Transfer to a plate and tent loosely with foil.

Sauté aromatics: Lower the heat to medium. Add the minced garlic and sliced sun dried tomatoes to the same pan. Cook 30–60 seconds until fragrant, stirring so the garlic doesn’t burn.

Deglaze with broth: Pour in the chicken broth and scrape up the browned bits. Let it simmer 2–3 minutes to reduce slightly.

Add cream and season: Stir in the heavy cream, remaining Italian seasoning, and red pepper flakes if using. Simmer 2–3 minutes until the sauce thickens lightly.

Thicken if needed: If you prefer a thicker sauce, whisk 1 teaspoon cornstarch with 1 tablespoon cold water, then stir it into the pan. Simmer 1 minute.

Add greens and cheese: Stir in the spinach and let it wilt. Add the Parmesan and stir until melted and smooth. Taste and adjust salt and pepper. For extra brightness, add a small squeeze of lemon.

Return the chicken: Nestle the chicken back into the sauce and spoon sauce over the top. Simmer 1–2 minutes to rewarm and meld flavors.

Finish and serve: Garnish with chopped basil or parsley. Serve over whole-grain pasta, cauliflower rice, quinoa, or steamed veggies for a balanced, high-protein plate.