Pat your chicken cubes dry with paper towels—this is the step everyone skips but it makes a huge difference. Moisture prevents browning, so you want that chicken as dry as possible. Season with salt and pepper, then set aside for a minute while your pan heats up.

Heat butter and olive oil in a large skillet over medium-high heat for about 2 minutes. You want it hot enough that the butter's foaming but not smoking. Working in batches so you don't crowd the pan, sear the chicken for 2-3 minutes per side until golden brown.

Once all the chicken's got that golden crust, remove it to a plate and set aside. You'll hear it sizzle and pop when it first hits the hot pan—that's exactly what you want. Don't stir it constantly or you'll mess up that beautiful browning.

In the same skillet, add your diced onion and sauté for about 3 minutes until it starts to soften. Add the minced garlic and dried oregano, stirring constantly for about 30 seconds so the garlic doesn't burn. This is when your kitchen starts smelling amazing.

Pour in the chicken broth and add your chopped sun-dried tomatoes. Let this simmer for about 3-4 minutes so the tomatoes start to soften and release their flavor into the broth. You'll notice the liquid reducing slightly, which is perfect.

Reduce heat to medium and slowly pour in the heavy cream, stirring gently. When your kitchen smells like warm, rich tomato and cream coming together, you know you're at the right moment. Add the Parmesan cheese and stir until it's melted and smooth.

Return the chicken to the skillet and add the fresh spinach. Stir everything together and let it simmer for about 2-3 minutes until the spinach wilts down and the chicken's heated through. Taste and adjust salt and pepper—this creamy tuscan chicken recipe should be perfectly seasoned by now.