Heat olive oil in a large skillet over medium heat.
Season chicken breasts with salt and pepper.
Add chicken to the skillet and cook for 5-7 minutes on each side until golden brown.
Remove chicken and set aside.
In the same skillet, add minced garlic and sauté for 1 minute.
Pour in chicken broth and bring to a simmer.
Stir in heavy cream and sundried tomatoes.
Add spinach and let it wilt in the sauce.
Return chicken to the skillet and simmer for 10 minutes.
Stir in Parmesan cheese until melted and creamy.