Season sliced chicken breasts on each side with salt and pepper.
Heat oil in a large skillet over medium high heat. Add chicken and cook until golden brown, cooked through and no longer pink (about 4 minutes on each side depending on thickness).
Transfer chicken to a plate and set aside.
Add garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds).
Add broth, cream, sun-dried tomatoes, Parmesan cheese and Italian seasoning. Stir well to combine.
Bring to a boil, reduce heat and simmer for 3 to 4 minutes, stirring frequently. Add spinach and continue to simmer (while stirring frequently) until spinach is wilted and sauce is slightly thickened, about 1 to 2 minutes.
Season with salt and pepper, if desired.
Return chicken to skillet and serve topped with cream sauce.