Rinse the chicken breasts under cold water and pat them dry. Season both sides with garlic powder, onion powder, salt, and black pepper.

Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 5-7 minutes on each side until golden brown and fully cooked.

In the same skillet, reduce heat to low. Add Boursin cheese and heavy cream, stirring until melted and creamy. Add spinach and sun-dried tomatoes, stirring until spinach wilts.

Return the cooked chicken to the skillet, spoon the sauce over it, and sprinkle with Parmesan cheese. Bake in a preheated oven for 10-15 minutes until bubbly and golden.