Combine ingredients for the Herb and Spice Blend and the Chicken Seasoning in separate bowls.
Slice chicken breasts into bite-size pieces. Apply the Chicken Seasoning liberally to the chicken and set aside
Peel, de-seed, and roughly chop the tomatoes. De-stem the spinach. Prepare the remaining ingredients. See Notes.
Place a saute pan over medium-high heat and add olive oil. Saute the seasoned chicken pieces until browned on all sides; about 5 minutes. Remove the chicken from the pan and set aside. This may be done in batches.
To the same saute pan, add the butter and reduce the heat to medium. Once the butter is bubbly, add the shallots and saute for about 1 minute. Add the garlic and the Herb and Spice Blend. Continue to saute for another 2 minutes. Make sure to scrape any brown bits off the bottom.
Add the chopped tomatoes and sauté for about 5 minutes. If needed, use a splash of the white wine to deglaze the pan.
Add the dry white wine. When it starts to simmer, lower the heat to medium and simmer until reduced by about half. This should take about 5 minutes.
Add the fresh spinach and fresh basil. Mix well to combine and simmer until the spinach is wilted. Add the spinach in batches, letting it wilt before adding more. This will take around 5 minutes.
Increase the heat to medium-high and add the heavy cream. As soon as it starts to simmer, reduce the heat and maintain a very low simmer for about 5 minutes. The cream should thicken slightly.
To the cream sauce, add browned chicken with any juice that has accumulated. Mix well and maintain a slight simmer for about 10 minutes while the chicken finishes cooking. See Notes.
Add the Parmesan cheese and toss it all together. Let the pan sit for about 5 minutes, then serve immediately.
Notes
Read my article Creole Chicken Florentine for step-by-step photos, and more in-depth instruction, with hints, tips, and FAQs.Leftovers should be cooled to room temperature before refrigerating in an airtight container for 2 to 3 days. Leftovers can be warmed on the stovetop or the microwave. You can also freeze leftovers for up to 3 months. However, if frozen, cream sauces can separate, and pasta can become mushy. Defrost before reheating on the stovetop. If necessary, mix in small amounts of cream, chicken stock, or water, then stir to blend thoroughly. You can substitute boneless skinless thighs, chicken tenderloin, or store-bought rotisserie or roasted chicken. Season as instructed.Read my article How to Peel Fresh Tomatoes if you need detailed instructions with pictures for peeling fresh tomatoes. You can substitute canned tomatoes. Drain the fresh chopped or the canned tomatoes in a strainer over the bowl. Reserve the liquid in case it is needed to thin the sauce.