Pound the chicken breasts to even thickness. Season both sides with salt and pepper. Lightly dredge in flour if using.

Heat butter and olive oil in a large skillet over medium heat.

Add chicken and sear for 3–5 minutes per side until golden and cooked through. Remove and set aside.

In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.

Sprinkle in remaining flour (if used) and stir briefly.

Slowly pour in chicken stock, scraping the pan to release browned bits.

Lower heat and stir in heavy cream, Parmesan cheese, sun-dried tomatoes, and Italian seasoning.

Simmer gently for 5–7 minutes until the sauce thickens.

Add spinach and cook until just wilted.

Return chicken to the pan and spoon sauce over it. Warm for 1–2 minutes, then serve.