Instructions

1. Toss 1 1/2 pounds cut boneless, skinless chicken breasts with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper in a medium bowl until evenly seasoned.
2. Heat 1 tablespoon of the olive oil in a large 12-inch skillet over medium-high heat until shimmering. Add half of the chicken in a single layer and cook until golden brown and cooked through, about 2 minutes per side. Transfer to a bowl. Repeat cooking the remaining chicken and transferring to the bowl.
3. Heat the remaining 1 tablespoon olive oil in the same skillet. Add 1 sliced small zucchini, 1/2 small head broccoli florets, 1/2 cup frozen sweet peas, and 1 cup cherry tomatoes. Cook, stirring occasionally, until the vegetables start to brown in spots, about 4 minutes.
4. Stir in 3 minced garlic cloves, the remaining 1/2 teaspoon kosher salt, remaining 1/4 teaspoon black pepper, and 1/2 teaspoon Italian seasoning. Cook, stirring occasionally, until fragrant, about 30 seconds. Stir in 1 cup heavy cream and scrape up the browned bits from the bottom of the skillet. Bring to a boil.
5. Reduce the heat to low. Return the chicken to the skillet and add 1 ounce baby spinach. Toss until the spinach is just wilted, about 1 minute. Turn off the heat. Stir in 1 ounce finely grated Parmesan cheese.