Season the chicken breasts with salt, pepper, and Italian seasoning. Prepare to dredge.
Dredge the chicken in a mixture of flour and shredded parmesan cheese.
Cook the chicken breasts in a skillet with butter. Set aside.
Make the sauce with sun-dried tomatoes, flour, cream, flour, cheese, and spices. Stir to combine.
Add spinach to the sauce. Return chicken to the skillet. Allow to simmer before serving. Enjoy!