In a bowl, mix the oil with your seasoning blend. Add the thinly sliced chicken breast and let it marinate for about 30 minutes.
Lightly coat the marinated chicken in plain flour. Do not season the flour.
Heat a little oil in a hot skillet, preferably cast iron. Pan-fry the chicken for 5 minutes per side, or until golden and cooked through to 165°F (74°C). Remove and set aside.
In the same skillet, melt the butter. Add the onion and cook for 3 minutes until softened.
Stir in the minced garlic and sun-dried tomatoes. Cook for another minute to bring out the flavor.
Add the spinach and cook for 2 minutes until wilted.
Pour in the heavy cream. Add chicken bouillon seasoning, parmesan cheese, red pepper flakes, and a little extra seasoning if needed. Stir until smooth and creamy.
Add the cooked chicken back into the skillet. Spoon the sauce over the top and let it simmer on low for about 10 minutes.
Top with fresh basil and serve warm.
