Pat the chicken breasts dry using paper towels. Season both sides with salt and black pepper. This simple step helps the chicken cook evenly. It also creates a better golden crust during cooking.

Place a large skillet over medium heat. Add olive oil and allow it to warm gently. When the oil is hot, the surface will look slightly shiny and smooth.

Place the seasoned chicken breasts in the skillet. Cook them for about 5–6 minutes per side. The outside should turn golden brown. Once cooked through, remove them and place on a plate.

In the same skillet, add the minced garlic. Stir gently for about one minute. The garlic should smell fragrant but should not burn. Burnt garlic can taste bitter.

Now add the chopped sun-dried tomatoes to the pan. Stir them with the garlic. Cook for about two minutes so their rich flavor blends with the oil.

Slowly add the chicken broth into the skillet. Use a wooden spoon to scrape the brown bits from the bottom. These bits add amazing flavor to the sauce.

Pour the heavy cream into the skillet. Stir slowly so the broth and cream mix smoothly. The sauce will start to look silky and rich.

Add grated parmesan cheese into the sauce. Stir until it melts completely. This step thickens the sauce and gives it a slightly salty, cheesy flavor.

Add Italian seasoning and chili flakes if you like a little heat. Taste the sauce and adjust salt if needed. Let the sauce simmer gently for a few minutes.

Add the fresh spinach leaves into the sauce. Stir gently until they wilt. This usually takes only one or two minutes.

Place the cooked chicken breasts back into the skillet. Spoon some creamy sauce over each piece. Let the chicken simmer for about five minutes.

Turn off the heat. Sprinkle fresh basil over the chicken for color and flavor. Serve the Tuscan chicken warm with pasta, rice, or crusty bread.