Prep the chicken. Pat the chicken dry and slice large breasts horizontally into cutlets for even cooking. Season both sides with salt, pepper, and half the Italian seasoning.

Heat the pan. Add olive oil and 1 tablespoon of the sun-dried tomato oil to a large skillet over medium-high heat. When the oil shimmers, add the chicken in a single layer.

Sear the chicken. Cook 4–5 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate and tent loosely with foil.

Sauté aromatics. Lower heat to medium. Add butter, then stir in garlic and the sliced sun-dried tomatoes. Cook 30–60 seconds until fragrant, stirring often so the garlic doesn’t brown.

Deglaze. Pour in 1/2 cup chicken broth. Scrape up any browned bits from the pan with a wooden spoon. Let it simmer 1–2 minutes to reduce slightly.

Build the sauce. Stir in heavy cream, remaining Italian seasoning, and a pinch of red pepper flakes if using. Bring to a gentle simmer. Do not boil hard.

Add Parmesan. Reduce heat to medium-low and whisk in Parmesan until melted and smooth. If the sauce looks too thick, add a splash more broth. If too thin, simmer another minute.

Wilt the greens. Add spinach and fold it into the sauce until just wilted, 30–60 seconds.

Finish the flavor. Return chicken (and any juices) to the skillet, nestling it into the sauce. Zest about 1/2 lemon directly over the pan and squeeze in 1–2 teaspoons of juice. Taste and season with salt and pepper.

Serve. Spoon the creamy tomato sauce over the chicken. Serve with pasta, rice, mashed potatoes, or crusty bread to catch every drop.