Creamy Tuscan Chicken

Steps to make

1. 1

   Pan-sear chicken

   15 min
   

   In a skillet over medium heat, heat 1 tablespoon extra-virgin olive oil. Add 4 boneless, skinless chicken breasts and season with salt and black pepper to taste, and 1 teaspoon dried oregano. Cook for about 8 minutes per side or until golden and no longer pink. Remove the chicken from the skillet and set aside.

2. 2

   Melt butter and cook garlic

   1 min
   

   In the same skillet over medium heat, melt 3 tablespoons butter. Stir in 3 minced garlic cloves and cook until fragrant, about 1 minute.

4. 3

   Add tomatoes

   2 min
   

   Then, add 1 ½ cups halved cherry tomatoes and season with salt and black pepper to taste. Cook until the tomatoes start to burst.

5. 4

   Add spinach

   2 min
   

   Add 3 cups baby spinach and cook until the spinach starts to wilt.

6. 5

   Add heavy cream and Parmesan

   3 min
   

   Stir in ½ cup heavy cream and ¼ cup freshly grated Parmesan cheese. Bring the mixture to a simmer. Reduce heat to low and cook until the sauce is slightly reduced and thickened, about 3 minutes.

7. 6

   Return chicken to skillet

   5 min
   

   Return the chicken to the skillet and cook until heated through, 5 minutes.

8. 7

   Serve

   

   Spoon the sauce over the chicken and serve with lemon wedges for squeezing over the top. Enjoy!