Tender chicken breasts baked in a creamy garlic-Parmesan sauce with sun-dried tomatoes and spinach. Cozy, rich, and weeknight-easy—perfect over pasta, rice, or with crusty bread.
Preheat the oven to 375°F (190°C). If not using an oven-safe skillet, lightly grease a 9x13-inch baking dish.
Pat chicken dry. Season both sides with Italian seasoning, garlic powder, salt, and black pepper.
Optional sear: Heat olive oil in a large skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden. Transfer to a plate.
Reduce heat to medium. Add minced garlic; cook 30–60 seconds until fragrant. Stir in chopped sun-dried tomatoes for 1 minute.
Add spinach and cook until just wilted.
Pour in heavy cream and chicken broth. Stir in Parmesan, red pepper flakes (if using), and cornstarch (if using). Simmer 2–3 minutes until slightly thickened. Adjust salt and pepper.
Nestle chicken into the sauce (or transfer everything to the baking dish). Spoon sauce over each piece.
Bake uncovered 20–25 minutes, or until chicken reaches 165°F (74°C). If desired, top with mozzarella and broil 2–3 minutes until bubbly and lightly browned.
Rest 3–5 minutes. Garnish with basil or parsley and serve with pasta, rice, or crusty bread.