Creamy Tuscan Chicken with Spinach, Tomatoes, and Red Pepper

Pat dry 1 pound of boneless, skinless chicken breasts and season generously with salt and black pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.

Reduce heat to medium, add 1 tablespoon of unsalted butter to the same skillet. Add 2 minced garlic cloves and 1/2 medium red bell pepper (thinly sliced), and sauté for 3-4 minutes until fragrant and slightly softened.

Pour in 1/2 cup of chicken broth, scraping up any browned bits from the bottom of the pan. Stir in 1/2 cup of heavy cream, 1 tablespoon of Dijon mustard, 1/2 teaspoon of chopped fresh thyme, and 1/4 teaspoon of chopped fresh rosemary. Bring to a gentle simmer.

Add 1 cup of halved cherry tomatoes and 5 ounces of baby spinach to the simmering sauce. Cook until spinach wilts, about 2-3 minutes. Stir in 1 tablespoon of drained capers.

Return the cooked chicken breasts to the skillet, spooning the sauce over them. Season with additional salt and pepper to taste. Serve immediately.