Prep the chicken: Pat chicken dry. If using thick breasts, slice horizontally into cutlets for even cooking. Season both sides with salt, pepper, and Italian seasoning.

Sear the chicken: Heat olive oil and 1 tbsp butter in a large skillet over medium-high. When hot, add chicken in a single layer. Sear 4–5 minutes per side until golden and nearly cooked through. Transfer to a plate; tent loosely with foil.

Sauté the aromatics: Reduce heat to medium. Add remaining 1 tbsp butter to the pan. Stir in minced garlic; cook 30–45 seconds until fragrant, stirring to prevent burning.

Deglaze and build the base: Pour in chicken broth, scraping up brown bits from the skillet. Let it simmer 1–2 minutes to reduce slightly.

Add the cream and Parmesan: Stir in heavy cream and Parmesan. Lower heat to medium-low and whisk until smooth and gently thickened, 2–3 minutes. Avoid boiling.

Flavor boosters: Fold in sun-dried tomatoes and a pinch of red pepper flakes if using. Taste and adjust salt and pepper. If the sauce is too thick, splash in more broth; if too thin, simmer a minute longer.

Wilt the spinach: Add spinach in batches, stirring until just wilted and vibrant.

Finish the chicken: Return chicken and any juices to the skillet. Spoon sauce over the pieces. Simmer gently 3–5 minutes, until chicken is cooked through (internal temp 165°F/74°C) and the sauce clings nicely.

Brighten and serve: Stir in a squeeze of lemon juice, if you like. Top with chopped basil or parsley. Serve hot as-is, or over cauliflower mash, roasted asparagus, or zucchini noodles.