📋 Instructions

1. 1Sear the chicken — Heat the olive oil in a large Dutch oven over medium-high heat, about 375F (190C). Add half the chicken in a single layer and cook 4 to 5 minutes per side until golden brown and the internal temperature reaches 165F (74C). Transfer to a plate and repeat with the rest.
2. 2Soften the aromatics — Lower the heat to medium, about 325F (165C), and add the onion. Cook 4 to 5 minutes until translucent and soft, then stir in the garlic and sun-dried tomatoes and cook 1 minute until fragrant, being careful not to brown the garlic.
3. 3Build the broth — Pour in the chicken broth and scrape up the browned bits from the bottom with a wooden spoon. Stir in the Italian seasoning and bring to a gentle simmer, about 200F (93C), and let it bubble softly for 5 minutes.
4. 4Return the chicken — Add the seared chicken and any juices on the plate back to the pot. Simmer 8 to 10 minutes until the chicken is tender and the broth tastes rounded and savory.
5. 5Add the cream — Reduce the heat to low, about 180F (82C). Ladle a little hot broth into the cream, stir, then pour the cream into the pot. Simmer 3 to 4 minutes until the broth thickens slightly and coats the back of a spoon. Do not let it boil.
6. 6Wilt the spinach — Stir in the spinach a handful at a time and cook 1 to 2 minutes until just wilted and bright green. It should look silky, not olive-colored.
7. 7Finish with Parmesan — Turn off the heat and stir in the Parmesan, salt, and pepper until the cheese melts and the soup looks glossy. Taste and adjust the seasoning, then serve hot.