Pat the chicken dry with paper towels. Dry chicken sears better and prevents steaming. Season both sides with salt, pepper, garlic powder, and Italian seasoning.

Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken breasts (or thighs) without overcrowding. Sear for 6–7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Lower the heat to medium. In the same pan, add minced garlic and sauté for 30 seconds until fragrant. Be careful not to burn it.

Stir in the chopped sun-dried tomatoes. Let them cook for 1–2 minutes to release their oils and intensify their flavor.

Pour in the chicken broth and use a wooden spoon to scrape up the browned bits from the pan—this adds deep flavor. Then, pour in heavy cream and bring to a gentle simmer.

Whisk in the Parmesan cheese until fully melted. Add Italian seasoning, salt, pepper, and red pepper flakes if using. Simmer until the sauce thickens slightly.

Stir the fresh spinach into the sauce. It will wilt quickly within 1 minute.

Place the seared chicken back into the skillet, spooning the creamy sauce over the top. Simmer for an additional 3–5 minutes to reheat the chicken and meld flavors.

The sauce should be thick, creamy, and ready to enjoy.