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 tbsp.extra-virgin olive oil
- 4boneless skinless chicken breasts
- kosher salt
- freshly ground black pepper
- 1 tsp.dried oregano
- 3 tbsp.butter
- 3 clovesgarlic, minced
- 1 ½ c.cherry tomatoes, halved
- 3 c.baby spinach
- ½ c.heavy cream
- ¼ c.freshly grated parmesan
- lemon wedges, for serving
Directions
- 1
In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until browned on both sides and an instant-read thermometer inserted into the thickest part of the breast reads 165°, 8 minutes per side. Remove from skillet and set aside.
- 2
In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
- 3
Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes.
- 4
Serve with lemon wedges.