Creamy Garlic Tuscan Chicken

Sear the Chicken;
Season both sides of the thin chicken cutlets with salt, black pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 4–5 minutes on each side until golden brown and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.

Sauté the Aromatics;
In the same skillet, reduce the heat to medium. Add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute until highly fragrant.

Build the Sauce;
Pour in the chicken broth (or white wine) to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer and reduce by half. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until fully melted and smooth.

Wilt the Spinach;
Add the fresh baby spinach to the sauce. Let it simmer for 2–3 minutes, stirring occasionally, until the spinach is completely wilted and the sauce has slightly thickened. Season the sauce with a pinch of salt and pepper if needed.

Combine and Serve;
Return the cooked chicken cutlets along with any resting juices back into the skillet. Spoon the creamy Tuscan sauce over the chicken and simmer for another 1–2 minutes until everything is piping hot. Serve immediately with pasta, rice, or crusty garlic bread!