Preheat your oven to 400°F (200°C). Rinse the chicken breasts under cold water and pat them dry. Season both sides with salt and black pepper. In a large oven-safe skillet, heat olive oil over medium heat and sear the chicken for 4-5 minutes on each side until golden brown. Remove and set aside.

In the same skillet, add minced garlic and sauté for 30 seconds. Add halved cherry tomatoes and chopped spinach, cooking for 2-3 minutes until the spinach wilts. Pour in heavy cream and stir in grated Parmesan cheese, Italian seasoning, and red pepper flakes. Bring to a gentle simmer.

Return the seared chicken breasts to the skillet, spooning sauce over the top. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the internal temperature reaches 165°F (75°C).

Remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh basil leaves before serving.