1. Start by seasoning the chicken breasts with salt, pepper, and garlic powder on both sides.
2. In a large skillet over medium heat, heat the olive oil. Add the chicken breasts and sear for about 6-7 minutes on each side until golden brown. Remove from the skillet and set aside.
3. In the same skillet, add the butter. Once melted, toss in the cherry tomatoes and cook for about 3 minutes until they start to soften.
4. Add the spinach to the skillet and cook until wilted, which should take about 2 minutes.
5. Pour in the heavy cream, stirring gently to combine with the tomatoes and spinach. Bring the mixture to a gentle simmer.
6. Stir in the Parmesan cheese, Italian seasoning, and crushed red pepper flakes. Let the sauce thicken slightly, about 3-4 minutes.
7. Return the chicken breasts to the skillet, nestling them into the sauce. Let them cook for an additional 5 minutes to absorb the flavors and heat through.
8. Serve the chicken with a generous spoonful of sauce and a sprinkle of extra Parmesan if desired.

From my experience, it’s these one-pan meals that save the day. They remind me of my dad’s big pots of lentils—simple, flavorful, and filling.