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Start by boiling some water for the rice and cooking it while doing the next steps.
Season the chicken breasts with 1 tsp of salt, then heat 2 tbsp of oil from the jar of sun-dried tomatoes in a large skillet or pot over medium heat.
Add your chicken to the pan and sear on both sides until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
In the same pan, add the onion and garlic and sauté until softened and fragrant before adding the sun dried tomatoes.
Pour in the chicken stock and heavy cream, stirring to combine. Return the seared chicken to the pan, add your Italian seasoning, and simmer for 5-7 minutes, or until the chicken is cooked through and the sauce has thickened.
Once the chicken is cooked, stir in the fresh spinach, letting it wilt into the sauce. Serve the creamy Tuscan chicken and sauce over a bed of jasmine rice.