Pat the 4 piece boneless skinless chicken breasts pounded to even thickness (about ¾ inch) dry with paper towels. In a small Mixing Bowl, mix together the 1 tsp salt, ½ tsp black pepper freshly ground, and 1 tsp Italian seasoning, then season both sides of each 4 piece boneless skinless chicken breasts pounded to even thickness (about ¾ inch) evenly. Heat the 2 tbsp olive oil in a large Skillet over medium-high heat until shimmering. Add the 4 piece boneless skinless chicken breasts pounded to even thickness (about ¾ inch) and sear for 5–6 minutes per side, until golden brown and cooked through (internal temp 165°F). Transfer to a plate and tent loosely with Aluminum Foil.

Reduce the heat to medium. In the same Skillet (don't wipe it out — those browned bits are flavor), add the 4 cloves garlic minced and ½ cup sun-dried tomatoes packed in oil, drained and roughly chopped. Sauté for 1–2 minutes, stirring constantly, until the 4 cloves garlic minced is fragrant and just golden. If using ¼ tsp red pepper flakes, add them now.

Pour in the 1 cup chicken broth low-sodium and use your spoon to scrape up any browned bits from the bottom of the pan. Add the 1 cup heavy cream and bring to a gentle simmer. Stir in the ½ cup Parmesan cheese freshly grated and cook for 3–4 minutes, stirring frequently, until the sauce thickens slightly and coats the back of a spoon. Add the 3 cups fresh baby spinach loosely packed and stir until wilted, about 1–2 minutes.

Use boneless, skinless breasts of even thickness. If over 1 inch thick, butterfly or pound to uniform thickness for faster, even cooking. Pat completely dry with paper towels — moisture kills a good sear. Season both sides generously with salt and pepper or your spice blend. Coat lightly with a high-heat oil (avocado or vegetable). Keep an Instant-Read Thermometer handy; target is 165°F.