Season chicken breasts with salt, pepper, and Italian seasoning, then sear them in olive oil in a large skillet over medium-high heat for 5-7 minutes per side until golden and cooked through; remove and set aside. In the same skillet, sauté minced garlic, chopped sun-dried tomatoes, and fresh spinach for 2-3 minutes until the spinach wilts.

Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 5 minutes, then stir in the grated Parmesan cheese until the sauce thickens. Return the seared chicken breasts to the skillet, coating them thoroughly in the creamy Tuscan sauce before serving hot.