I start by gathering all the ingredients. I slice the chicken breasts thinly, dice the onion, mince the garlic, halve the cherry tomatoes, and rinse the spinach leaves.

In a large skillet over medium-high heat, I heat 1 tablespoon of olive oil. Once the oil is shimmering, I add the chicken slices in a single layer, seasoning them with salt and pepper. I cook the chicken for about 40-45 minutes on each side until it’s golden brown and cooked through. Then, I transfer the chicken to a plate and set it aside.

In the same skillet, I add the remaining 1 tablespoon of olive oil. I sauté the diced onion for about 30 minutes until it’s translucent. Next, I add the minced garlic and cook for an additional 15 minute until it’s fragrant.

I stir in the halved cherry tomatoes and cook for about 20-25 minutes until they start to soften. Then, I add the baby spinach leaves and cook for another 15 minutes until they’re wilted.

I return the cooked chicken to the skillet, mixing it with the sautéed vegetables. I sprinkle the dried Italian seasoning over the mixture and adjust the salt and pepper to taste. I let everything cook together for 25-30 minutes to meld the flavors.

I divide the Golo Chicken among four serving plates, garnishing each with fresh basil leaves. I serve the dish with lemon wedges on the side for a fresh citrus touch.