In a large skillet, heat the olive oil over medium-high heat. While the oil warms, season both sides of the chicken breasts with garlic powder, onion powder, salt, and pepper.

Once the oil shimmers, add the chicken breasts to the skillet. Cook for about 5-7 minutes per side until they are golden brown and cooked through. Remove them from the skillet and place them on a warm plate.

Using the same skillet, pour in the chicken broth and heavy cream, scraping any delicious bits stuck to the bottom. Immediately add the chopped sun-dried tomatoes, fresh spinach, and Italian seasoning. Let the mixture simmer for 3-5 minutes until heated through and the spinach has wilted.

Gently return the seared chicken to the skillet, allowing it to simmer in the sauce for an additional 2-3 minutes to absorb those delightful flavors.

To serve, plate the chicken over a bed of still-steaming pasta or rice, generously drizzle with the rich sauce, and top off with a sprinkling of freshly grated Parmesan and a few basil leaves for color.