One-Pot Creamy Tuscan Chicken with Sun-Dried Tomatoes and Spinach

This one-pot wonder is a flavor explosion! Tender chicken breasts simmered in a creamy Tuscan sauce with sun-dried tomatoes and spinach. It's an elegant meal that's surprisingly easy to make.

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
• 1 cup chicken broth
• 1 cup heavy cream (or coconut cream for dairy-free)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried Italian herbs
• 5 ounces fresh spinach
• Salt and pepper, to taste

1. Sear the Chicken: Season chicken breasts with salt and pepper. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear chicken on both sides until golden brown (about 3-4 minutes per side). Remove chicken from the skillet and set aside.
2. Sauté Garlic and Tomatoes: In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute, until fragrant.
3. Make the Sauce: Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in heavy cream (or coconut cream), Parmesan cheese, and Italian herbs. Reduce heat to medium-low and simmer for 5 minutes, or until the sauce slightly thickens.
4. Add Chicken and Spinach: Return the chicken breasts to the skillet. Add fresh spinach and stir until wilted. Simmer for another 5-10 minutes, or until chicken is cooked through and the sauce has thickened to your liking.
5. Serve: Season with salt and pepper, to taste. Serve hot over pasta, rice, or mashed potatoes.