2 tablespoons light olive oil, divided

2 large chicken breasts, halved (1 ½ pounds)

½ teaspoon garlic powder

1 tablespoon unsalted butter

¼ c. sun-dried tomatoes packed in oil, drained, and chopped

¼ c. green onion, green parts, chopped

8 ounces brown mushrooms, thickly sliced

3 garlic cloves, minced

1 ½ c. heavy whipping cream

2 c. fresh baby spinach

½ c. Parmesan cheese, finely shredded

1 teaspoon fine sea salt, divided, plus more to taste

½ teaspoon freshly ground black pepper, divided

How to make Creamy Tuscan Chicken

Step 1: Heat 1 tbsp butter and 1 tbsp olive oil in a large non-reactive skillet over medium heat. In the meantime, season all sides of the chicken with about half tsp salt, ¼ tsp black pepper, and half tsp garlic powder. Once the oil is hot and the butter has melted, add the chicken to the skillet and sear for about 3 to 5 minutes on each side until completely cooked and the internal temperature of the chicken reaches 165 degrees F.

Step 2: To a cutting board, transfer the chicken and let it cool before slicing if desired.

Step 3: Add 1 tbsp oil to the same pan along with the sliced mushrooms. Saute for about 5 to 7 minutes or until lightly golden and the excess liquid has evaporated. Next, add the chopped sun-dried tomatoes, green onion, minced garlic ½ tsp salt, and ¼ tsp black pepper. Continue to cook for a minute more, stirring often, until the garlic is aromatic.

Step 4: To the pan, whisk in the cream. On top, sprinkle half a cup of Parmesan cheese. Bring everything to a light boil, stirring often. Once boiling, decrease the heat and simmer for about 2 minutes until the sauce is a little thickened. To taste, season with salt and pepper.

Step 5: Then, add the spinach and stir well until wilted. Return the chicken to the pan and spoon the sauce over.

Step 6: Take the pan off the heat and serve the Creamy Tuscan Chicken garnished with some chives if desired. Enjoy!