Heat 2 tablespoons of oil in a large skillet over high heat. Cook chicken breast for about 6 minutes on both sides (chicken will not be cooked through). Remove the chicken breasts from the heat and set them aside.
In the same skillet over medium-low heat, stir in garlic, and cook until fragrant. Add some sun-dried tomatoes without oil. Stir for about 10 seconds.
Add chicken broth, oil from sun-dried tomatoes, Italian seasoning, and chicken back to the skillet. Simmer and cover for about 4 minutes.
Stir in half and half, spinach and basil and simmer, uncovered for about 2 minutes. Make sure chicken is cooked thoroughly. Season with black pepper or salt to taste.