Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• I cup heavy cream
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup freshly grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 cup fresh spinach, chopped
• Fresh parsley, chopped (for garnish)

Instructions:

1. Season chicken breasts with salt and black pepper.
2. In a skillet, heat olive oil over medium-high heat.
3. Cook chicken until golden brown and cooked through (about 5-7 minutes per side). Set aside.
4. In the same skillet, sauté minced garlic.
5. Pour in chicken broth to deglaze the pan.
6. Add heavy cream, sun-dried tomatoes, Parmesan, oregano, thyme, and basil. Stir and simmer for about 5 minutes until the sauce thickens.
7. Return chicken to the skillet, spoon sauce over breasts,
8. Add chopped spinach and cook for an additional 2-3 minutes until spinach wilts and chicken is heated through.
9. Garnish with fresh parsley before serving.