Pat the chicken pieces completely dry with paper towels and season generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat until shimmering, then carefully place chicken pieces skin-side down for optimal browning.

Cook chicken for 6-7 minutes without moving until the skin turns deep golden brown, then flip and cook another 4-5 minutes until the second side colors. Transfer cooked chicken to a clean plate, leaving approximately one tablespoon of oil in the pan for aromatics.

Reduce heat to medium and add diced onion to the same skillet, stirring frequently for 3 minutes until softened and fragrant. Add minced garlic and cook exactly one minute more, being careful not to burn the delicate garlic pieces that brown quickly.

Pour in the chicken broth, scraping up browned bits from the pan bottom with a wooden spoon—these bits contain incredible flavor. Add sun-dried tomatoes and Italian seasoning, then return the chicken pieces to the pan and simmer for 15 minutes covered.

This cozy creamy tuscan chicken recipe comes together when you add the cream mixture, which creates that signature silky sauce. Whisk together cornstarch and two tablespoons cold water until smooth, then slowly pour into the simmering liquid while stirring constantly.

Cook uncovered for 5 minutes until the sauce thickens noticeably and coats the back of a spoon beautifully. Stir in heavy cream, Parmesan cheese, and fresh spinach, cooking just 2-3 minutes until spinach wilts completely and the sauce becomes luxuriously creamy.

Taste and adjust seasonings with additional salt and pepper if needed, then finish with fresh basil torn by hand just before serving. Let the dish rest for 2 minutes off heat so flavors marry together into pure comfort.