1. Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat.

2. Cook the Chicken: Place the chicken in the skillet and cook for 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

3. Sauté the Onion and Garlic: In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.

4. Add Sun-Dried Tomatoes and Spices: Add the chopped sun-dried tomatoes, basil, oregano, garlic powder, and red pepper flakes. Stir to combine and cook for another 1-2 minutes.

5. Add Broth and Cream: Pour in the chicken broth and heavy cream, stirring to mix. Bring the mixture to a simmer and cook for 3-5 minutes until slightly thickened.

6. Add Rice: Stir in the rice and 3 cups of chicken broth. Bring it to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.

7. Combine Chicken and Spinach: Add the cooked chicken back into the skillet, placing it on top of the rice. Sprinkle with Parmesan cheese and cover for 2-3 minutes until the cheese melts and the chicken is heated through.

8. Finish the Dish: Stir in the chopped spinach and let it wilt. Remove from heat and garnish with fresh basil or parsley, if desired.

Serve and Enjoy: Serve hot, and enjoy your creamy, comforting Tuscan chicken and rice!