One-Pan Tuscan Chicken

Instructions

1. Cut 2 large boneless, skinless chicken breasts in half horizontally (also known as butterflying). Pat dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering. Add half of the chicken in a single layer and sear until browned, 3 to 5 minutes per side. Transfer to a large plate (the chicken will not be cooked through). Add 1 tablespoon of the olive oil to the pan and repeat browning the remaining chicken. Transfer to the same plate.
3. Reduce the heat to medium. Add the remaining 1 tablespoon olive oil, if needed, and heat until shimmering. Add 1 diced small yellow onion and cook, stirring occasionally until softened, 2 to 3 minutes. Add 3 minced garlic cloves, 1/2 cup thinly sliced sun-dried tomatoes, and 2 teaspoons dried Italian seasoning. Cook until fragrant, 30 seconds to 1 minute. Add 5 ounces baby spinach a handful at a time. Cook, stirring regularly, until just wilted, 1 to 2 minutes.
4. Add 1 ounce grated Parmesan cheese, 1 1/4 cups heavy cream, and the remaining 1/2 teaspoon kosher salt. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to maintain a gentle simmer. Return the chicken and any accumulated juices on the plate to the pan and cook until the chicken is cooked through and registers at least 165°F on an instant-read thermometer, 4 to 7 minutes.