Season the chicken breasts liberally with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat until it shimmers.
Place chicken into the hot pan in batches if necessary to avoid overcrowding.
Cook for 5 minutes per side until golden brown and internal temperature reaches 165°F.
Remove chicken from the skillet and set aside on a clean plate.
Add minced garlic to the same pan and sauté for one minute until fragrant.
Pour in chicken broth to deglaze the pan, scraping up all browned bits from the bottom.
Stir in sun-dried tomatoes and simmer for two minutes.
Reduce heat to low and pour in the heavy cream.
Stir in the parmesan cheese and heat until the sauce begins to thicken slightly.
Add the fresh spinach to the sauce and stir until wilted.
Return the chicken to the pan and coat with the sauce, simmering for an additional minute before serving.