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Heat bacon in a skillet over medium heat. Cook until crisp, about 2-3 minutes per side. Transfer out of pan, reserving 1 tbsp fat in pan and discarding the rest. Drain bacon and chop.
Rub salt and pepper on both sides of chicken.
Add chicken to the same pan and sear both sides until browned and cooked through, about 3-4 minutes per side. Transfer out of pan and set aside.
Heat oil in the same pan. Add onions and cook until softened, about 4-5 minutes.
Add garlic and cook until fragrant, stirring occasionally, about 30 seconds.
Add broth and sun-dried tomatoes and scrape up any brown bits from the bottom. Bring to a boil, then add cream.
Add spinach, bacon and chicken and stir to combine. Cook until sauce thickens, about 2-3 minutes. Season to taste with salt and pepper.