Creamy Tuscan Chicken
This skillet chicken dinner pairs chicken breasts with a bright and creamy sauce, spinach, and baby tomatoes for a quick and easy dinner dream.
Ingredients
- 1 tbspExtra Virgin Olive Oil
- 4(6- to 8-oz.) boneless, skinless chicken breasts
- Kosher Salt
- Ground Black Pepper, freshly
- 1 tspDried Oregano
- 3 tbspUnsalted Butter
- 3Garlic, minced
- 1.5 cupCherry Tomatoes, halved
- 3 cupbaby spinach
- 0.5 cupHeavy Cream
- 0.5 ozParmesan, (about 1/4 cup), finely grated
- Lemon Wedges, for serving
Instructions
- 1
In a large skillet over medium heat, heat oil. Sprinkle chicken all over with salt, pepper, and oregano. Cook, turning halfway through, until browned on both sides and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer to a plate.
- 2
In same skillet over medium heat, melt butter. Stir in garlic and cook, stirring, until fragrant, about 1 minute. Add tomatoes; season with salt and pepper. Cook, stirring, until tomatoes are beginning to burst, about 5 minutes. Add spinach and cook, stirring, until spinach is beginning to wilt, 2 to 3 minutes more.
- 3
Stir in cream and Parmesan and bring to a simmer. Reduce heat to low and continue to simmer, stirring occasionally, until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook, stirring occasionally, until heated through, 5 to 7 minutes.
- 4
Divide chicken among plates. Spoon sauce over. Serve with lemon wedges alongside.