Prep the chicken: Pat chicken dry and slice breasts horizontally into cutlets for even cooking. Season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and the Italian seasoning.

Preheat the pan: Heat a large skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon sun-dried tomato oil.

Sear the chicken: Add chicken in a single layer. Cook 3–4 minutes per side until golden and just cooked through. Transfer to a plate and tent with foil.

Sauté aromatics: Reduce heat to medium. Add a splash more oil if needed. Stir in chopped shallot and a pinch of salt; cook 2 minutes. Add minced garlic and cook 30 seconds until fragrant.

Build the sauce: Stir in chopped sun-dried tomatoes. Pour in the chicken broth, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.

Add cream and cheese: Lower heat. Stir in the cream and Parmesan until smooth. Add a squeeze of lemon juice and a pinch of red pepper flakes if you like heat.

Finish the chicken: Return chicken and its juices to the skillet. Simmer 2–3 minutes to thicken and coat. Stir in butter (optional) for extra gloss. Fold in spinach until wilted. Taste and adjust seasoning.

Cook the cauliflower rice: In a separate pan, heat 1 tablespoon olive oil over medium. Add cauliflower rice with a pinch of salt and pepper. Cook 4–6 minutes, stirring, until tender with a little bite. Add lemon zest for brightness.

Serve: Spoon cauliflower rice into bowls. Top with chicken and plenty of sauce. Finish with fresh basil or parsley and a crack of black pepper.