Pat chicken breast dry with paper towels to remove any moisture. Season chicken with salt and pepper.
Mix together flour and 2 Tablespoons Parmesan cheese in a shallow bowl or plate. Dredge chicken breasts in flour mixture, shaking off excess.
Heat olive oil in a large skillet until it begins to shimmer. Brown the chicken on both sides, over medium heat, and continue to cook until the chicken is cooked through Remove chicken to plate and loosely cover with aluminum foil to keep it warm.
Add 2 tablespoons of the remaining butter and the garlic to the same skillet and saute on low heat, until the garlic is fragrant.
Add the chicken broth to the skillet and bring to a boil over medium heat, stirring well to loosen all the brown bits on the bottom of the pan. Reduce the heat and simmer uncovered, until the broth is reduced to about 1/4 of a cup.
Stir in heavy cream, parmesan, sun-dried tomatoes, spinach, 1/2 teaspoon salt, 1/2 teaspoon black pepper and Italian seasoning.
Add chicken back into the sauce and flip it over once to coat. Serve.