Slice the boneless chicken breasts horizontally into even cutlets approximately half an inch thick, then pat completely dry with paper towels and season both sides generously with salt and pepper.

Heat olive oil in the heavy bottomed skillet over medium high heat until the oil shimmers and flows easily across the pan surface.

Sear the chicken cutlets for five minutes per side without moving them, allowing a deep golden Maillard crust to form over the protein surface.

Remove the chicken from the skillet when internal temperature reaches 165 degrees Fahrenheit and set aside on a warm plate to retain its internal moisture matrix.

Lower the skillet heat to medium then add the minced garlic and julienned sun dried tomatoes into the remaining oil, sautéing gently for sixty to ninety seconds.

Pour the heavy whipping cream directly into the warm skillet, scraping up the browned food particles from the bottom with a wooden spoon or whisk.

Bring the cream to a gentle simmer with small bubbles breaking around the edges, then stir in the grated aged Parmigiano Reggiano cheese until smoothly incorporated.

Add the fresh baby spinach leaves and dried Italian seasoning into the simmering cream base, stirring until the leaves wilt down completely.

Return the seared chicken cutlets and their resting juices back into the skillet, coating them thoroughly with the velvety sauce and simmering for two to three additional minutes.

Taste and adjust seasoning with additional salt and pepper if needed, then serve immediately with generous spoonfuls of sauce over each chicken breast.