Prep the chicken: Pat chicken dry. Slice large breasts horizontally to create thinner cutlets for even cooking. Season generously on both sides with salt, pepper, and Italian seasoning. Lightly dredge in flour if using, shaking off excess.

Sear the chicken: Heat 1–2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook 4–5 minutes per side until golden and nearly cooked through. Transfer to a plate and tent with foil.

Build the flavor base: Reduce heat to medium. Add 1 tablespoon butter and a little more oil if the pan looks dry. Stir in garlic and sun-dried tomatoes. Cook 30–60 seconds until fragrant, scraping up browned bits.

Deglaze and simmer: Pour in the chicken broth. Bring to a simmer and let it reduce by about one-third, 3–4 minutes. This concentrates the flavor and lifts any browned bits from the pan.

Add the cream: Lower the heat to medium-low. Stir in heavy cream and a pinch of red pepper flakes if you like heat. Simmer gently for 2–3 minutes, stirring so it doesn’t scorch. The sauce will start to thicken.

Cheese and greens: Stir in grated Parmesan until melted and smooth. Add spinach and let it wilt into the sauce, about 1 minute. If the sauce gets too thick, splash in more broth.

Return the chicken: Nestle the chicken back into the skillet with any juices. Spoon sauce over the top and simmer 3–5 minutes until the chicken is fully cooked and the sauce coats a spoon. Squeeze a little lemon over everything for brightness and adjust salt and pepper.

Finish and serve: Sprinkle with chopped fresh basil. Serve hot over pasta, mashed potatoes, rice, or with crusty bread.