1. Season chicken breasts with salt, pepper, and red pepper flakes.

2. Heat olive oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden. Remove and set aside.

3. In the same skillet, sauté garlic until fragrant. Add sun-dried tomatoes and cook briefly.

4. Add spinach and stir until just wilted.

5. Pour in chicken broth and heavy cream. Stir in Parmesan until smooth and bubbling. Season if needed.

6. Return chicken to skillet. Spoon sauce over top and sprinkle with bacon.

7. Bake in preheated oven at 375°F for 20 minutes until chicken is fully cooked.

8. Let rest a few minutes before serving.