Prep the chicken – Cut the chicken breasts in half lengthwise to create 4 thinner pieces. If you're using smaller cuts, lightly flatten them with a meat mallet or rolling pin for even thickness. Add them to a bowl and toss with olive oil, Italian herbs, salt, and pepper until coated on all sides.

Sear the chicken – Heat a large skillet over medium-high. Once the pan is hot, add the chicken and cook for about 3–4 minutes per side, until nicely browned and almost fully cooked. You may need to cook in batches. Transfer the chicken to a plate.

Start the sauce base – Lower the heat to medium-low and drizzle in a little more oil. Add the minced garlic, more Italian seasoning, and a pinch of salt and pepper. Stir constantly for about a minute, just until fragrant—don’t let the garlic burn.

Deglaze the pan – Pour in the white wine and scrape up any caramelized bits from the bottom. This adds a rich flavor to your sauce.

Add the cream – Stir in the heavy cream and bring it to a light simmer. Reduce heat to low and let it cook gently for 10–12 minutes, stirring occasionally, until slightly thickened.

Finish the sauce – Mix in the grated Parmesan until smooth. Stir in the spinach, sun-dried tomatoes, and vinegar. Let everything warm through and adjust salt and pepper to taste.

Return the chicken – Add the chicken back into the pan with the sauce. Cover and cook for another 2–4 minutes on low heat, just until the chicken is fully cooked and tender.

Serve and enjoy – Sprinkle with fresh parsley and serve over pasta, rice, or with crusty bread. Enjoy the creamy, flavorful goodness!