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Peel and finely chop the onion, then peel and finely chop the garlic.
Drizzle the chicken breasts with a little oil and season really well with salt and pepper. Put a large, deep frying pan over a medium-high heat and put the chicken into the pan, skin-side down. Fry for 4 minutes until the skin is super crisp, then remove onto a plate, keeping them skin-side up.
Turn the heat down to medium and scrape in the onion along with a pinch of salt. Cook for 8 minutes, stirring regularly, until softened. Scrape in the garlic and cook for a minute, before adding the Italian seasoning, sun-dried tomatoes and white wine. Bubble for 2 minutes.
Pour in the stock and double cream and nestle the chicken breasts back into the pan, skin-side up. Bring to a simmer and bubble for 10 - 15 minutes.
Cram in the spinach and grate over the Parmesan, stirring to wilt the spinach around the chicken.
Season with a little salt and plenty of black pepper to taste and serve with mash or crusty bread.