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In a large cast iron skillet add olive oil and brown the chicken on medium heat for a few minutes on each side.
Make a gap in the centre of the pan and add the garlic, sun-dried tomatoes and Italian herbs. Pour in chicken stock and deglaze the pan.
Add spinach and stir everything together, simmer on a low heat for 10 minutes, stirring occasionally, until chicken is cooked through.
Pour in cream and sprinkle over parmesan, simmer stirring for a few minutes until the sauce starts to thicken.
Coat each piece of chicken in the creamy sauce and serve immediately.