Creamy Tuscan Chicken

Heat olive oil in a large skillet over medium-high heat.

• 2 tbsp olive oil

Add seasoned chicken breasts to the hot pan and sear for 3-4 minutes per side, until golden brown and cooked through.

• 3 thin-sliced chicken breasts (about 1.5 lbs)

Remove the chicken from the skillet and set aside.

In the same skillet, add the diced onion and sauté until softened, about 2-3 minutes.

• 1/2 cup onion, diced

Add the minced garlic and cook for another 30 seconds until fragrant.

• 4 cloves garlic, minced

Stir in the sun-dried tomatoes.

• 1/2 cup sun-dried tomatoes in oil, drained and chopped

Add the fresh spinach and cook, stirring, until it has wilted.

• 2 cups fresh spinach

Pour in the heavy cream and bring to a gentle simmer.

• 1.5 cups heavy whipping cream

Season the sauce with Italian seasoning, salt, and pepper.

• 1 tbsp Italian seasoning
• Salt, to taste
• Black pepper, to taste

Stir in the freshly grated Parmesan cheese until the sauce is smooth and has slightly thickened.

• 1/2 cup Parmesan cheese, freshly grated

Return the cooked chicken breasts to the skillet, nestling them into the sauce.

Cover the skillet and let the chicken simmer in the sauce for a few minutes to allow the flavors to meld.

Serve the chicken hot, spooning extra sauce over the top, with a side of steamed broccoli if desired.

• Steamed broccoli, for serving