Slice each chicken breast horizontally to create thinner cutlets. Season both sides with salt, pepper, and Italian seasoning.

Heat olive oil in a large skillet over medium-high heat. Sear the seasoned chicken cutlets for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.

Pour in the chicken broth, scraping the bottom of the pan to deglaze and incorporate any browned bits. Add the heavy cream and bring the sauce to a gentle simmer.

Stir in the grated Parmesan cheese until it is fully melted and the sauce is smooth. Add the fresh spinach in batches, stirring it into the sauce until it wilts completely.

Return the cooked chicken to the skillet, spooning the creamy sauce over it to coat. Simmer for an additional 1-2 minutes to allow the chicken to heat through. Serve immediately, garnished with additional Parmesan or fresh herbs if desired.