• Sear the chicken. You’ll do this in two batches, so as not to overcrowd the pan. Once you add the chicken to the pan, let it cook undisturbed until the bottom gets nice and brown. (The chicken won’t be cooked through at this point.)
• Sauté the seasonings. Cook the diced onion just until softened, then add garlic, sliced sun-dried tomatoes, and Italian seasoning. 
• Wilt the spinach. Add the baby spinach a handful at a time, stirring after each addition, and cook just until it starts to wilt. 
• Add the heavy cream and simmer. Add the cream and grated Parm, stir to combine, and bring to a simmer.
• Finish the chicken in the sauce. Return the chicken and any accumulated juices on the plate to the skillet, and cook at a gentle simmer just until the chicken is cooked through.

Between the juicy chicken, creamy sauce, and tender spinach, Tuscan chicken is basically a full meal already. For this reason, I think it partners best with something to mop up every last drop of the delicious sauce. Here are my favorite choices.

• Any cooked pasta shape you have in the pantry
• Couscous, rice, and farro 
• Crispy oven-roasted potatoes
• Garlic bread

👇🏽 How to get the shopping list:

Tap the button, then search the recipe name — the full list will pop up automatically.