The heart of this dish lies in fresh, quality ingredients that build layers of flavor as they slow cook together. Over the years, I’ve learned that choosing ripe tomatoes and good-quality Parmesan really elevates simple recipes like this one. If you’re short on time, canned diced tomatoes work beautifully, but if you can find fresh, even better. Here’s what you’ll need:

• 2 large boneless, skinless chicken breasts
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, preferably fire-roasted
• 4 cups low-sodium chicken broth
• 1 cup heavy cream or half-and-half (substitute with coconut cream for dairy-free)
• 1 cup grated Parmesan cheese, plus extra for garnish
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional, for a gentle kick)
• Salt and freshly ground black pepper to taste
• 2 cups fresh baby spinach or kale (optional, for added greens)
• 2 tablespoons olive oil