Season the chicken breasts with salt and pepper on both sides.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute, until fragrant.

Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.

Add the grated Parmesan cheese and Italian seasoning to the skillet. Stir until the cheese is melted and the sauce is smooth.

Add the chopped spinach and sun-dried tomatoes to the sauce, cooking for an additional 2-3 minutes until the spinach is wilted.

Return the cooked chicken to the skillet, spooning the sauce over the top. Cook for 2-3 minutes to heat through.

Garnish with fresh parsley before serving.