1. Begin by seasoning both sides of the chicken breasts with salt and pepper to taste.

2. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes per side, or until they’re golden brown and cooked through. Remove the chicken from the skillet and set it aside.

3. Reduce the heat to medium and add the minced garlic to the same skillet. Sauté for about 30 seconds, just until fragrant. Then, add the sliced mushrooms and cook for 3-4 minutes, until softened. Finally, toss in the fresh baby spinach and cook until it’s wilted.

4. Pour the heavy cream into the skillet and stir in the chopped sun-dried tomatoes and grated Parmesan cheese. Let the sauce simmer for 3-5 minutes, stirring occasionally, until it thickens slightly.

5. Return the cooked chicken breasts to the skillet, spooning the creamy Tuscan sauce over the top. Allow the dish to simmer for an additional 3-4 minutes, letting the flavors meld together.