Heat olive oil in a large skillet over medium heat until shimmering, then add the chicken.

Sear the chicken until golden brown on both sides and fully cooked through, with a lightly crisp surface and juicy interior.

Remove the chicken from the pan and set aside, keeping the flavorful browned bits in the skillet.

Melt butter in the same pan and sauté the minced garlic until fragrant and slightly golden.

Add the sun-dried tomatoes and cook briefly until softened and aromatic.

Pour in the chicken broth and let it simmer, scraping up any browned bits to deepen the flavor.

Stir in the heavy cream and bring to a gentle simmer until the sauce thickens slightly.

Add Parmesan cheese and stir until melted into a smooth, creamy sauce.

Toss in the spinach and cook until wilted and vibrant green.

Return the chicken to the pan and spoon the sauce over it, letting it soak up the flavors before serving.