Pat the chicken breasts dry with paper towels, then season generously with salt and pepper on both sides. Heat a large skillet over medium-high heat until shimmering, then add olive oil. Place the chicken in the skillet, cooking for about 6-7 minutes per side until golden brown and cooked through. Use tongs to flip, and ensure the internal temperature reaches 74°C (165°F). Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant, with a light sizzle and a warm aroma filling the air. Be careful not to let the garlic burn, as it turns bitter.
Pour in the heavy cream and gently scrape the bottom of the pan to loosen any browned bits, which adds flavor. Bring the cream to a gentle simmer and cook for 2 minutes until it starts to thicken slightly and develops a silky sheen.
Stir in chopped sun-dried tomatoes and cook for another minute, allowing their smoky sweetness to infuse into the sauce. Then, add the fresh spinach and cook for 2-3 minutes until it wilts and turns a vibrant green, coating the sauce with its earthy aroma.
Return the cooked chicken to the skillet, spooning the sauce over each piece. Reduce the heat to low and simmer for another 2 minutes, allowing the flavors to meld and the chicken to reheat in the luscious sauce.
Remove the skillet from heat and let the chicken rest for 5 minutes. This helps the juices settle, keeping the meat tender and moist. Garnish with chopped parsley or basil for a fresh, bright finish.
Serve the creamy Tuscan chicken hot, spooning plenty of sauce over each piece. Enjoy the rich, velvety texture complemented by the bright burst of sun-dried tomatoes and fresh herbs.
