Step-by-step (tap each box as you go)

[ ] Prep the chicken (2 min).
Pat dry, cut thick breasts into cutlets if needed. Season with salt & pepper, then dust lightly with flour (shakes off easily).

[ ] Sear (7–9 min).
Heat oil + butter over medium-high. Add chicken and cook until deeply golden:

Breasts: ~3–4 min per side (to 160–165°F / 71–74°C)

Thighs: ~4–5 min per side
Transfer to a plate.

[ ] Build the flavor base (1 min).
Drop heat to medium. Add garlic; stir 30 seconds until fragrant.

[ ] Deglaze (30 sec).
Pour in broth. Scrape up the golden bits—this is free flavor.

[ ] Make it creamy (3 min).
Stir in cream, Italian seasoning, and red-pepper flakes. Simmer gently 2–3 min to thicken slightly.

[ ] Tuscan vibes (2 min).
Add Parmesan and sun-dried tomatoes; stir until melted and glossy.

[ ] Greens & finish (2–3 min).
Wilt in spinach. Return chicken (and juices) to the pan. Spoon sauce over, simmer 1–2 min.
Off heat, stir in lemon juice. Taste → add a pinch of salt if needed.

[ ] Serve (now!).
Sprinkle basil. Spoon extra sauce over each piece.