Cooking Instructions:

Preheat your oven to 425°F (220°C). Prepare a 9×13" baking dish by lightly greasing it with olive oil.

Flatten the chicken breasts to an even thickness using a rolling pin or meat mallet. Pat the chicken dry with paper towels to remove excess moisture.

Rub the chicken breasts with olive oil and season generously with salt, Italian seasoning, paprika, pepper, herbes de Provence, and garlic powder.

In a bowl, mix together the heavy cream, cornstarch, minced garlic, salt, and pepper. Stir in the chopped sundried tomatoes and Parmesan cheese. If desired, add chicken broth for extra flavor.

Place the seasoned chicken breasts in the prepared baking dish and pour the sauce over them, ensuring the sauce covers the chicken without completely submerging it.

Bake the chicken for 16-20 minutes, or until the internal temperature reaches 165°F (74°C). Remove from the oven and stir in fresh spinach, allowing it to wilt in the hot sauce.

Cover the baking dish with aluminum foil and let the chicken rest for 10 minutes before serving. Stir the sauce again if needed, then plate the chicken with the creamy sauce and wilted spinach. This dish is not only quick to prepare but also yields a restaurant-quality dinner that impresses guests.

For best results, remember to let your chicken rest after baking. This resting period allows the juices to redistribute within the meat, ensuring each bite is moist and flavorful.

Additionally, using fresh baby spinach not only enhances the dish's presentation but also contributes to a more vibrant flavor.

Feel free to customize the herbs and seasonings to suit your taste preferences, making this dish uniquely yours!