Pound the chicken breasts to an even thickness to ensure uniform cooking, then season generously with salt and pepper.
Heat olive oil in a large skillet over medium heat until shimmering, then add the chicken breasts. Cook for about 4-5 minutes on each side until golden brown and cooked through, with juices running clear. Remove and set aside.
In the same pan, add minced garlic and sauté for about 30 seconds until fragrant, making sure it doesn't burn. Then stir in the chopped sun-dried tomatoes and cook for another minute, releasing their smoky aroma.
Pour in the heavy cream, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and cook for 2 minutes until slightly thickened and bubbling.
Return the cooked chicken to the skillet, spooning some sauce over each piece. Then add the chopped spinach, covering the pan briefly so it wilts quickly and turns bright green. Cook for an additional 2-3 minutes until the spinach is tender and the sauce is glossy and velvety.
Uncover and cook for another minute if needed to thicken the sauce further. Taste and adjust seasoning with salt and pepper as desired.
Remove from heat, sprinkle with freshly chopped basil or parsley, and serve hot, spooning plenty of the creamy sauce over the chicken for a comforting, flavorful meal.
