1/2 cup sun-dried tomatoes, roughly chopped (see note 3)
pasta, for serving
In a large skillet, warm olive oil over medium-high heat. Place flour in a small bowl or plate. Lightly sprinkle each side of the chicken breasts with kosher salt and black pepper, then dredge each side lightly through the flour. Shake off any excess, then place chicken breasts in the warm pan. Cook for 3-4 minutes on each side, just until browned and no longer pink in the center. Remove chicken to a plate and set aside.
If the skillet is dry, add a tiny bit more olive oil, followed by the garlic. Cook for about 1 minute, just until fragrant. Add chicken broth, and scrape any browned bits from the bottom of the skillet.
Add cream, Italian seasoning, and Parmesan cheese. Cook over medium heat for 5-7 minutes, stirring frequently, until the sauce visibly thickens.
Stir in spinach and sun-dried tomatoes, and simmer for 1-2 minutes, until spinach wilts.
Add chicken back to the skillet, spoon a bit of sauce over each piece, and serve with pasta or other sides as desired.
This is a rich and very flavorful sauce, so even if serving with pasta, we find a little goes a long way, and don't typically coat all of the pasta in sauce as you might want to with, say, a lighter marinara or the like.
Note 1 - If possible, take your chicken breasts out of the fridge and let them rest at room temperature for 10-15 minutes before you start cooking. This helps them to cook more evenly, so the inside is done just as the outside gets nice and browned.
Note 2 - In a pinch, you could sub 1 teaspoon garlic powder for the freshly minced cloves.
Note 3 - If using oil-packed sun-dried tomatoes, drain and try to pat a little bit of the oil off of them before chopping and mixing in with the sauce.