One-Pan Tuscan Chicken

Dice 1 onion (about 2/3 cup). Mince 3 {ref:B3czUo|garlic cloves. Thinly slice 1/2 cup {ref:0zqa4j|drained oil-packed sun-dried tomatoes. Finely grate 1 ounce {ref:khSGpP|Parmesan cheese if needed (about 1/2 cup lightly packed), or measure out 1/3 cup store-bought grated.

Cut 2 chicken breasts, skinless chicken breasts in half horizontally (also known as butterflying). Pat dry with paper towels. Season all over with 1 teaspoon of the {ref:el4Ox_|kosher salt and 1/2 teaspoon black pepper.

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.

Reduce the heat to medium. Add the remaining 1 tablespoon olive oil, if needed, and heat until shimmering. Add the onion and cook, stirring occasionally until softened, 2 to 3 minutes. Add the {ref:B3czUo|garlic, sun-dried tomatoes, and 2 teaspoons Italian seasoning. Cook until fragrant, 30 seconds to 1 minute. Add 5 ounces {ref:RlEkdT|baby spinach a handful at a time. Cook, stirring regularly, until just wilted, 1 to 2 minutes.

Add the Parmesan, 1 1/4 cups {ref:_HBuf0|heavy cream, and the remaining 1/2 teaspoon {ref:el4Ox_|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 165ºF on an instant-read thermometer, 4 to 7 minutes.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.