Prep the chicken: Pat chicken dry. Season both sides with salt, pepper, garlic powder, and onion powder. If the breasts are thick, slice into cutlets for even cooking.

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

Sauté aromatics: Reduce heat to medium. Add another teaspoon of oil if needed. Stir in minced garlic, sun-dried tomatoes, and a pinch of red pepper flakes. Cook 30–60 seconds until fragrant.

Deglaze and build the sauce: Pour in chicken broth and scrape up browned bits. Let it simmer for 1–2 minutes to reduce slightly.

Add cream and spices: Stir in heavy cream and 1 teaspoon Italian seasoning. Simmer gently 2–3 minutes to thicken. Keep heat medium or lower to avoid curdling.

Melt in Parmesan: Whisk in Parmesan until smooth and velvety. Taste and adjust salt and pepper. The sauce should be rich, glossy, and pourable.

Wilt the greens: Add spinach and stir until just wilted, about 30–60 seconds.

Return the chicken: Nestle chicken back into the skillet with any accumulated juices. Simmer 2–4 minutes, spooning sauce over the top, until chicken is cooked through (internal temp 165°F/74°C).

Finish and serve: Stir in chopped basil and a small squeeze of lemon for brightness. Serve hot with your favorite low-carb side.