Prep the chicken: Pat chicken dry. Season both sides with salt, pepper, garlic powder, and onion powder. If using large breasts, slice them in half horizontally for faster, even cooking.

Sear the chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high. Add chicken and sear 4–5 minutes per side until golden and almost cooked through. Transfer to a plate.

Sauté aromatics: Reduce heat to medium. Add a little more oil if needed. Sauté minced garlic (and shallot/onion if using) for 30–60 seconds until fragrant, not browned.

Bloom herbs and tomatoes: Stir in Italian seasoning, oregano, and crushed red pepper flakes. Add sliced sun-dried tomatoes and cook 1 minute to release flavor.

Deglaze: Pour in chicken broth. Scrape up browned bits from the pan. Simmer 2–3 minutes to reduce slightly.

Make it creamy: Lower heat to medium-low. Stir in heavy cream and bring to a gentle simmer. Sprinkle in parmesan in small handfuls, stirring until melted and smooth.

Thicken and taste: Let the sauce bubble softly for 2–3 minutes. Taste and adjust salt and pepper. If it’s too thick, add a splash more broth or cream; too thin, let it simmer another minute.

Add greens (optional): Fold in a couple handfuls of baby spinach until just wilted.

Finish the chicken: Return chicken and any juices to the skillet. Spoon sauce over the top. Simmer 3–5 minutes, until chicken is cooked through (internal temp 165°F) and the sauce hugs each piece.

Brighten and serve: Stir in a squeeze of lemon for balance if you like. Top with chopped fresh basil and extra parmesan. Serve hot.