Preheat your oven to 375°F. While it heats, slice the chicken breasts into 1-inch strips and pat them dry with paper towels—this helps them brown more evenly. Mince the garlic, grate the Parmesan cheese, and roughly chop the fresh basil. Have all ingredients measured and ready before you start cooking, as this dish comes together quickly once you begin.

Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Working in batches if needed to avoid crowding, add the chicken strips and sear for 3-4 minutes per side until they develop a golden-brown exterior. The chicken won't be fully cooked yet—that happens in the oven. Transfer the seared chicken to a plate and set aside.

In the same skillet (don't wash it—those browned bits add flavor), reduce heat to medium and add the minced garlic. Cook for about 30 seconds until fragrant, then add the sun-dried tomatoes and cook for 2 minutes, stirring occasionally. Pour in the chicken broth and heavy cream, stirring well to combine. I like to let this simmer for a minute to meld the flavors before adding the spinach.

Add the fresh spinach to the sauce and stir continuously for 1-2 minutes until it wilts completely into the cream mixture. Season with salt, black pepper, and red pepper flakes to taste. The sauce should be silky and cohesive at this point.

Return the seared chicken strips to the skillet, nestling them into the creamy sauce. Stir gently to coat all the chicken evenly. Transfer the skillet to the preheated 375°F oven and bake for 20-25 minutes until the chicken is cooked through and the sauce bubbles gently at the edges. I find that letting it rest in the oven helps the flavors really come together.

Remove the skillet from the oven and sprinkle the freshly grated Parmesan cheese over the top. Let it sit for 1-2 minutes so the residual heat melts the cheese slightly. Garnish generously with the fresh chopped basil just before serving. This adds a bright, fresh note that balances the richness of the cream sauce.