Step 1: Season and Sear the Chicken Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, pepper, garlic powder, and dried oregano. Heat the olive oil in a large skillet over medium-high heat. Place the chicken in the hot skillet and cook for 5–6 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer the chicken to a plate and set aside.
Step 2: Sauté the Aromatics and Sun-Dried Tomatoes Reduce the heat to medium. Add the minced garlic and chopped sun-dried tomatoes to the same skillet. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant and the tomatoes have softened. If the pan looks dry, add a splash of olive oil or a tablespoon of the cream.
Step 3: Build the Creamy Sauce Pour in the heavy cream and stir to combine, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer. Add the grated Parmesan cheese and stir until it melts completely into the sauce. The sauce will thicken slightly as it cooks.
Step 4: Wilt the Spinach into the Sauce Add the fresh spinach and red pepper flakes (if using). Stir the spinach into the sauce until it wilts, about 1–2 minutes. The sauce will turn a beautiful pale green from the spinach.
Step 5: Return the Chicken and Simmer Nestle the seared chicken breasts back into the skillet, spooning some of the sauce over the top. Reduce the heat to low and let everything simmer together for 3–4 minutes, allowing the chicken to reheat and absorb the flavors.
Step 6: Garnish and Serve Remove the skillet from the heat. Sprinkle fresh basil or parsley over the top. Serve immediately with the sauce spooned generously over the chicken.