Tuscan Chicken

 Ingredients

•  1 small yellow onion, minced
  
•  3 cloves garlic, crushed/diced
  
•  1 cup tomatoes, diced
  
•  1/2 cup grated Parmesan cheese
• 2 large boneless, skinless chicken breasts, cut horizontally (butterflying)
  
• 1 1/2 t salt, divided
• 1/2 t ground black pepper
• 1-2 T olive oil, divided
  
• 3 t dried Italian seasoning, divided
  
• 5 cups baby spinach
• 1 1/4 c heavy cream
  

Instructions

1. Pat chicken dry with paper towels and place in dish. Season all over with 1 teaspoon of the kosher salt, 1/2 teaspoon black pepper, and 2 t Italian seasoning. Allow to sit 15-30 minutes. 

2. Saute the onion and cook in 1 T oil, stirring occasionally until softened, 2 to 3 minutes. Add the garlic, tomatoes, and 1 teaspoon dried Italian seasoning. Cook until fragrant, 30 seconds to 1 minute. Add 5 ounces baby spinach a handful at a time. Cook, stirring regularly, until just wilted, 1 to 2 minutes.

3. Add the Parmesan, 1 1/4 cups heavy cream, and the remaining 1/2 teaspoon kosher salt. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Return the chicken and any accumulated juices on the plate to the pan and cook until the chicken is cooked through and registers at least 165ºF on an instant-read thermometer, 4 to 7 minutes.