Golden-seared chicken in a creamy garlic-Parmesan sauce with sun-dried tomatoes and spinach. Looks like you planned this all week. You absolutely did not.
If the chicken breasts are thick, slice them in half horizontally. Season both sides with salt, pepper and Italian seasoning. Heat a little olive oil in a skillet over medium-high heat. Sear the chicken until golden and cooked through to 165°F in the thickest part, then transfer to a plate.
Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 30 seconds, stirring so it does not burn. Pour in the chicken broth and scrape up the flavorful browned bits.
Stir in the heavy cream, sun-dried tomatoes and Parmesan. Simmer gently for 2–3 minutes, stirring until the cheese melts and the sauce begins to thicken.
Stir in the fresh spinach and cook until wilted, about 1–2 minutes. Add a pinch of red pepper flakes if you want a little heat. Taste and adjust the seasoning.
Return the chicken and any resting juices to the skillet. Spoon the sauce over the top and simmer gently for 2–3 minutes until everything is hot and the chicken is fully cooked.
Place the chicken on warm plates and spoon plenty of creamy Tuscan sauce, sun-dried tomatoes and spinach over the top. Finish with a little extra Parmesan if you like.
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