Creamy Tuscan Chicken with Sun-Dried Tomatoes

Pat the chicken breasts dry with paper towels. If the breasts are particularly thick, pound the thickest portions gently so the chicken has a relatively even thickness. Season both sides with kosher salt, black pepper, and Italian seasoning.

Heat olive oil in a large skillet over medium-high heat. Add the chicken without overcrowding the skillet. Cook approximately 4-6 minutes on the first side until deeply golden. Flip and cook approximately another 3-5 minutes. The chicken does not necessarily need to be completely cooked at this stage because it will finish cooking in the sauce. Transfer chicken to a clean plate.

Reduce heat to medium. Add 1 tbsp unsalted butter to the same skillet. Add the minced garlic and sliced sun-dried tomatoes. Cook approximately 30-60 seconds, stirring frequently. The garlic should become fragrant but should not brown or burn.

Pour in 3/4 cup chicken broth. Use a wooden spoon or silicone spatula to scrape the browned chicken bits from the bottom of the skillet. Those browned bits are important flavor. Simmer approximately 2-3 minutes so the broth reduces slightly.

Reduce heat to medium-low. Pour in 1 cup heavy cream. Add optional 1/4 tsp red pepper flakes. Stir well. Bring the sauce to a gentle simmer. Do not aggressively boil the cream.

Gradually add 3/4 cup finely grated Parmesan while stirring. Continue stirring until the cheese melts smoothly into the sauce. Do not dump all of the Parmesan into one spot. The sauce should become creamy, smooth, and lightly thickened.

Add 3 packed cups baby spinach. Stir gently until the spinach wilts into the sauce. This should take approximately 1-2 minutes.

Return the seared chicken breasts and any accumulated juices to the skillet. Spoon some sauce over the chicken. Reduce heat to a gentle simmer.

Cook approximately 5-8 additional minutes, depending on chicken thickness. The chicken is finished when its thickest portion reaches 165°F. Do not rely solely on cooking time.

Once the chicken is cooked, stir 1 tbsp chopped fresh basil into the sauce. Taste before adding additional salt — Parmesan and sun-dried tomatoes already contribute substantial saltiness. Adjust with salt if needed and freshly ground black pepper. If the sauce becomes too thick, add a small splash of chicken broth. If it is thinner than desired, remove the chicken temporarily and gently simmer the sauce for another minute or two.

Spoon the creamy sun-dried tomato and spinach sauce generously over each chicken breast. Finish with additional fresh basil and a small amount of freshly grated Parmesan if desired. Serve hot. Excellent optional accompaniments include fettuccine, linguine, mashed potatoes, roasted potatoes, or crusty bread.