Start off by slicing the chicken breasts in half, into thin cutlets. Then season both sides with salt and pepper and Italian seasoning.
Bring a cast-iron skillet to medium-high heat and add 2 tablespoons of olive oil. Then cook the seasoned chicken on both sides. Transfer the cooked chicken to a plate.
Make the sauce
Now bring the heat down to medium and in the same pan add 2 tablespoons of unsalted butter along with 3-4 finely chopped garlic cloves. Stir for about 10 seconds.
Then add 3 tablespoons sun-dried tomatoes (in oil) and 3 cups baby spinach. Stir until the spinach is wilted.
Now add 1 cup chicken broth, 1 1/2 cup heavy cream, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon red pepper flakes.
Bring the heat to medium-high and let it come to a simmer. Once it simmering, turn the heat off and add 1/2 cup grated Parmesan cheese. Stir until it’s melted, then add the chicken back in.
Notes
How to store and reheatStore any leftover Tuscan Chicken in an airtight container in the refrigerator. It will last for 3-4 days. To reheat it, place it in a pan on the stovetop to warm over medium heat. You can add a little more butter or heavy cream to get the sauce to the consistency you want.