Prepare the chicken. Place the chicken breasts between two sheets of plastic wrap. Pound them to an even thickness, about 1/2 inch thick. This helps them cook evenly.

Set up your breading station. Get three shallow bowls. Put the flour in the first bowl. Beat the eggs in the second bowl. In the third bowl, mix the grated Parmesan, panko breadcrumbs, garlic powder, salt, and pepper.

Coat the chicken. Dredge each chicken breast in the flour, shaking off any extra. Then dip it in the egg, letting the extra drip off. Finally, press it into the Parmesan mixture, making sure both sides are well coated.

Cook the chicken. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 4 to 5 minutes per side, until golden brown and cooked through. The internal temperature should reach 165 degrees F. Remove the chicken to a plate and keep it warm.

Start the sauce. In the same skillet, melt the butter over medium heat. Add the minced garlic and sun-dried tomatoes. Cook for about 1 minute, until the garlic is fragrant.

Make it creamy. Pour in the heavy cream and chicken broth. Stir and bring the mixture to a gentle simmer. Let it cook for 2 to 3 minutes, until it starts to thicken.

Add the cheese and spinach. Stir in the grated Parmesan cheese until it melts. Then add the fresh spinach and Italian seasoning. Cook for another 1 to 2 minutes, just until the spinach wilts. Add salt and pepper to taste.

Serve. Return the cooked chicken to the skillet. Spoon the sauce over the top. Let everything warm through for a minute, then serve immediately.