Start by tenderizing 4 chicken breasts, Remove any fat or stringy pieces. Salt both sides and cover with plastic wrap, then refrigerate for at least 30 minutes.
While the chicken is in the fridge, cut up the onion and garlic, as well as chopping the sundried tomatoes into smaller pieces.
Once the chicken is done, pull it out of the fridge and season both sides with garlic powder, onion powder, Italian seasoning, and pepper.
Heat up a pan drizzled with 1 tbsp. olive oil over medium-high heat. Cook the chicken for about 5-10 minutes on each side, or until the internal temperature reaches 165°F. This time can vary based on the thickness of your chicken breasts, so make sure to pay attention to them.
After the chicken is fully cooked, set aside and put the rest of the olive oil in the pan. Sauté the onion and garlic until the onion is translucent. Put the sundried tomatoes in the pan and toast them for about a minute.
Add the heavy whipping cream to the pan and let it simmer. Once it has reached a simmer, put the parmesan cheese in and let it melt. Finally, put the spinach in and let it cook down.
Add the chicken back to the pan and cover with the sauce. Let simmer for another minute before removing from heat and serving.