1-First Step: Prep and Season Pat the 4 (6-ounce) boneless skinless chicken breasts dry with paper towels. Even moisture on the surface helps achieve a good sear. Season both sides of each chicken breast with 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. If your breasts are particularly thick, you can gently pound them to an even thickness so they cook more evenly and faster.

2-Second Step: Sear the Chicken Heat a large skillet over medium heat. Add 2 tablespoons of the 3 tablespoons olive oil. When the oil shimmers, add the seasoned chicken breasts. Sear for 3 to 4 minutes per side until golden brown. Do not overcrowd the pan; leave space so the chicken browns instead of steams. Once seared, remove the chicken from the skillet and set aside on a plate while you build the sauce. This preserves the pan fond, which adds flavor to the sauce.

3-Third Step: Build the Flavor Base Add the remaining 1 tablespoon olive oil to the skillet and reduce heat to medium-low. Sauté 1/4 cup finely chopped yellow onion for 2 to 3 minutes until softened and translucent. Add 1/2 cup thinly sliced sun-dried tomatoes and 4 garlic cloves, minced, then sauté for another minute until fragrant. If you like a deeper flavor, splash 1/4 cup white wine or chicken broth and scrape the browned bits from the bottom of the pan.

4-Fourth Step: Add the Greens Stir in 2 cups baby spinach and sauté until it just begins to wilt, about one minute. The spinach will reduce in volume substantially, folding into the base of your sauce for color and nutrition. This step only takes a short time; avoid overcooking the spinach so it keeps a bright color and fresh flavor.

5-Fifth Step: Make the Creamy Sauce Pour in 1 1/2 cups heavy cream (or dairy-free substitute like coconut cream) and add 1/4 cup freshly grated parmesan cheese (or 1-2 tablespoons nutritional yeast for dairy-free). Increase the heat to medium and bring the mixture to a gentle simmer. Stir frequently so the cheese melts evenly and the sauce thickens. Simmer for 2 to 4 minutes until slightly thickened; it will continue to thicken as it cools.

6-Sixth Step: Return the Chicken and Finish Cooking Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon sauce over the chicken so it stays moist. Cover the skillet and let the chicken cook in the simmering sauce for about 5 minutes, or until heated through and an instant-read thermometer reads 165 degrees F in the thickest part. Taste the sauce and adjust salt and pepper if needed.

7-Final Step: Serve and Garnish Plate the chicken with a generous spoonful of the creamy sauce and wilted spinach. Garnish with an extra sprinkle of grated Parmesan and a few torn basil leaves if you have them. This Tuscan Chicken pairs beautifully with pasta, rice, mashed potatoes, or low-carb options like zoodles. For a sweet finish or a simple dessert idea to serve after this meal, try an easy berry trifle which complements the savory main course.