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Heat a large skillet or cast iron pan with olive oil over medium heat until hot. Season the chicken on both sides with salt and pepper and then brown, skin side down for about 15 minutes, until the skin is nice and crisp. Flip the chicken and cook for another 15 minutes, or until done. The meat should read 160F on an instant read thermometer. Set aside on a plate and cover with foil while you make the sauce.
Add the mushrooms, shallot, and garlic to the pan and saute, stirring occasionally until mushrooms start to brown, 8-10 minutes. Then add the white wine and deglaze for 1 minute.
Add the chicken stock, heavy cream, and sun dried tomatoes, and cook the sauce until it starts to thicken, 5-7 minutes, stirring frequently.
Add the cheese and stir until incorporated. Add the chopped spinach and fresh tomatoes to the pan, and cook until the spinach has wilted, approximately 2 minutes.. Add the chicken back into the pan and heat through. Garnish with fresh parsley and serve immediately.