One Skillet Creamy Tuscan Chicken

Heat 2 tablespoons olive oil to large skillet over medium heat. Add chicken breasts, cook until browned on both sides and cooked through. Remove to plate and cover loosely with foil.

Add remaining 1 tablespoon of olive oil to skillet and reduce heat to low. Add garlic, oregano, parsley, basil, marjoram and crushed red pepper. Cook for 30–60 seconds, stirring several times.

Add chicken broth and cream, stir to combine. Simmer for 5 minutes. Slowly stir in Parmesan until melted. Add spinach and sun-dried tomatoes. Cook until spinach has wilted, approximately 2–3 minutes. Salt and pepper to taste.

Add chicken back to pan and simmer for 5 minutes. Serve promptly, spooning sauce over chicken. If desired, serve over egg noodles or rice.