Creamy Tuscan Chicken

Instructions

1. Season the chicken
   Pat the chicken breasts dry with paper towels. Season both sides evenly with Italian seasoning, salt, and pepper. If the chicken breasts are very thick, pound them to an even thickness of about 1/2 inch for more even cooking.
2. Sear the chicken
   Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature of 165°F/74°C). Remove chicken to a plate and tent with foil to keep warm.
3. Make the sauce base
   In the same skillet, reduce heat to medium and add garlic. Cook for 30 seconds until fragrant, being careful not to burn it. Add the sun-dried tomatoes and stir for 1 minute to release their flavors.
4. Create the creamy sauce
   Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer and cook for 3-4 minutes until it starts to thicken slightly. Add the Parmesan cheese and stir until melted and incorporated into the sauce.
5. Add the spinach
   Add the chopped spinach to the sauce in batches, stirring until wilted. This should take about 2 minutes. Stir in the red pepper flakes (if using) and fresh basil.
6. Finish the dish
   Return the chicken to the skillet, nestling it into the sauce. Reduce heat to low and simmer for 2-3 minutes until the chicken is heated through and coated with the sauce. Taste and adjust seasoning if necessary.
7. Serve
   Transfer the chicken to plates, spoon the creamy sauce over the top, and garnish with additional fresh basil. Serve immediately with your choice of pasta, crusty bread, or roasted vegetables.