Creamy Tuscan Chicken

Pat the chicken breasts dry with paper towels. Season both sides with 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and sear for 4 minutes per side until golden brown. The chicken does not need to be fully cooked through.

Transfer the chicken to a plate and set aside.

Reduce heat to medium. Add the minced garlic and chopped onion to the same skillet. Sauté for 2 to 3 minutes until the onion is softened and the garlic is fragrant.

Add the sun-dried tomatoes and stir for 30 seconds. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.

Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and 1 teaspoon Italian seasoning. Continue stirring until the cheese is fully melted and the sauce is smooth, about 2 to 3 minutes.

Nestle the seared chicken breasts back into the sauce. Simmer gently for 5 to 6 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.

Add the baby spinach on top and let it wilt for 1 to 2 minutes, then stir gently to combine with the sauce.

Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with fresh basil if desired.