**Prepare the chicken**:

Season the chicken breasts on both sides with salt and pepper.

**Sear the chicken**:

Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5–6 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.

**Sauté the garlic and sundried tomatoes**:

In the same skillet, add the minced garlic and sundried tomatoes. Sauté for 1–2 minutes until fragrant.

**Make the sauce**:

Pour in the heavy cream and chicken broth, whisking to combine. Stir in the Parmesan cheese and basil. Bring to a gentle simmer and let cook for 3–4 minutes until slightly thickened.

**Add the chicken and spinach**:

Return the chicken breasts to the skillet, spooning the sauce over them. Add the spinach, if using, and let it wilt in the sauce for 2–3 minutes.

**Serve**:

Serve the chicken and sauce over pasta, rice, or alongside crusty bread. Garnish with additional Parmesan and fresh basil if desired.