Let's cook.
Pat chicken pieces dry with paper towels and season generously with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
Add minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
Stir in the undrained diced tomatoes and Italian seasoning. Bring the mixture to a simmer and cook for 5 minutes, scraping up any browned bits from the bottom of the pan.
Reduce heat to medium-low. Stir in the heavy cream and grated Parmesan cheese until well combined and heated through. If the sauce is too thick, add chicken broth until your desired consistency is reached.
Return the cooked chicken to the skillet. Add the fresh spinach and cook, stirring occasionally, until the spinach wilts completely, which usually takes about 2-3 minutes.
Serve immediately, garnished with extra Parmesan cheese or fresh basil if desired. This dish pairs well with pasta, rice, or crusty bread.
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