Preparation Steps

• In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
• Add the sun-dried tomatoes and minced garlic to the same skillet. Cook for about 1 minute until fragrant, stirring constantly.
• Pour in the heavy cream and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
• Stir in the grated Parmesan cheese and red pepper flakes (if using). Continue to simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
• Add the fresh spinach to the skillet and stir until it wilts, about 1-2 minutes.
• Return the cooked chicken to the skillet and stir to coat with the sauce. Heat through for another 2-3 minutes.
• Taste and adjust seasoning if necessary. Serve hot.