Step 1: Start by heating the olive oil in a large skillet or Dutch oven over medium-high heat. Add your cubed chicken and sprinkle with Italian seasoning, salt, and black pepper. Sauté for 6–8 minutes until the chicken is browned on all sides and fully cooked. Once it’s done, remove the chicken from the skillet and set it aside.

Step 2: In the same pan, melt the butter. Add the chopped onion and garlic. Cook for 3–4 minutes, stirring occasionally, until the onion is soft and the garlic is fragrant.

Step 3: Add the broccoli florets to the skillet and cook for about 5 minutes. Stir often so they cook evenly and become bright green and tender-crisp.

Step 4: Stir in the fresh spinach and cook until wilted, which takes about 2–3 minutes. If your spinach seems like too much at first, just give it a few minutes, and it shrinks down quickly.

Step 5: Pour in the chicken broth and heavy cream. Bring the mixture to a simmer. Stir in the Parmesan cheese and let it melt into the sauce. Once everything’s combined, return the cooked chicken to the skillet and toss everything together so the creamy sauce coats every bite.