Creamy Tuscan Chicken

Steps

1. 1Pat the chicken dry and season both sides generously. Heat the olive oil in a large pan over medium-high heat until it shimmers.
2. 2Sear the chicken 5–6 minutes per side without moving it, until deeply golden and cooked to 74°C in the thickest part. Transfer to a plate.
3. 3Lower the heat to medium, add the garlic and sun-dried tomatoes, and cook 1 minute until fragrant, scraping up the browned bits left in the pan.
4. 4Pour in the stock and simmer 2 minutes, letting it reduce by about half, then stir in the cream and herbs.
5. 5Simmer gently 3–4 minutes, until the sauce thickens enough to coat a spoon. Keep it below a hard boil so the cream stays smooth.
6. 6Stir in the spinach and parmesan and cook 1–2 minutes, just until the leaves wilt and the sauce turns silky. Return the chicken with its juices, spoon the sauce over, and serve.

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