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Pat the chicken dry and season both sides generously with salt and pepper.
Heat oil in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden brown and nearly cooked through (165°F internal temperature).
Remove chicken and set aside. Reduce heat to medium and sauté minced garlic for 30 seconds until fragrant.
Add chopped sun-dried tomatoes and cook for 1 minute. Pour in chicken broth and scrape up browned bits from the pan.
Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 3–4 minutes until slightly thickened.
Add fresh spinach and cook until wilted, about 1–2 minutes.
Return chicken to the skillet and simmer for 2–3 minutes until fully cooked and coated in sauce.