Season the chicken breasts with salt, black pepper, and dried Italian herbs on both sides.

Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until they are fully cooked and have a golden-brown crust. Remove the chicken from the skillet and set it aside.

In the same skillet, add the finely chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.

Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften.

Stir in the fresh spinach and cook until it wilts, which should take about 2 minutes.

Pour in the double cream and grated Parmesan cheese. Stir well and let it simmer for 2-3 minutes, allowing the sauce to thicken.

Return the cooked chicken breasts to the skillet, spoon some of the creamy sauce over them, and let them heat through for 2-3 minutes.

Garnish with fresh basil leaves before serving.

Enjoy your creamy Tuscan chicken!