Step 1: Season and Cook the Chicken Pat dry 1 ¼ pounds boneless skinless chicken breasts. Season both sides with ½ teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon paprika. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Add the chicken and cook until golden and thoroughly cooked, about 7 minutes per side. Internal temperature should hit 165°F. Remove chicken to a plate and tent with foil to keep warm.

Step 2: Build the Flavor Base In the same skillet, melt 2 tablespoons vegan butter over medium heat. Add ½ cup diced yellow onion and sauté about 3 minutes until softened and fragrant. Stir in 4 cloves minced garlic, 1 tablespoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon red pepper flakes; cook while stirring for 1 minute.
If brown bits stick, deglaze with ½ cup white wine or broth for extra depth. This step pulls all pan flavors into the sauce.

Step 3: Add Greens and Tomatoes Stir in 3 cups baby spinach and ½ cup drained and chopped sun-dried tomatoes. Cook until spinach wilts, about 3 minutes. Sun-dried tomatoes packed in oil boost flavor; chop them small for even distribution.
Tip: For heartier greens, swap spinach for kale or collards but cook 5-7 minutes longer to tenderize.

Step 4: Create the Creamy Sauce Reduce heat to low. Stir in ¾ cup vegan Parmesan cheese and 1 ½ cups plant-based cream until cheese fully melts, about 2 minutes. The sauce thickens gently; avoid boiling to prevent separation.
Common fix: If too thick later, splash in plant-based milk while reheating.

Step 5: Combine and Serve Return chicken to the skillet, nestling it into the sauce. Cook 2 more minutes to heat through. Meanwhile, boil your choice of pasta al dente, drain, and toss with the sauce or serve underneath.
Dish up hot over pasta, mashed potatoes, or rice. Garnish with extra vegan Parmesan or fresh herbs. Add mushrooms or cherry tomatoes in step 3 for more veggies.
This method keeps chicken juicy and sauce clingy. Party hosts love scaling it up for crowds. Travelers appreciate the portable leftovers.