Tuscan-Style Creamy Chicken with Sun-Dried Tomatoes and Spinach

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Season the chicken pieces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the chicken to the hot skillet and cook for 5-7 minutes, or until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.

Add the chopped onion to the same skillet and cook over medium heat for 3-4 minutes, until softened. Add the minced garlic and cook for 1 minute more, until fragrant.

Pour in 1/2 cup of chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in 1/2 cup of heavy cream and the chopped sun-dried tomatoes. Bring the sauce to a gentle simmer.

Return the cooked chicken to the skillet. Add 3 cups of fresh spinach and cook for 2-3 minutes, stirring occasionally, until the spinach wilts.

Stir in 1/4 cup of grated Parmesan cheese until melted and the sauce is well combined. Serve immediately.