Creamy Tuscan Chicken

Ingredients

• 1 tablespoon extra-virgin olive oil
• 4 boneless skinless chicken breasts (6–8 ounces each)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon dried oregano
• 3 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1½ cups cherry tomatoes, halved
• 3 cups baby spinach
• ½ cup heavy cream
• ½ ounce Parmesan, finely grated (about ¼ cup)
• Lemon wedges, for serving

Instructions

1. 

   1

   In a large skillet over medium heat, heat the olive oil. Season the chicken with salt, pepper, and oregano, then cook for about 8 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.

2. 

   2

   In the same skillet, melt the butter over medium heat. Add the garlic and cook for about 1 minute, stirring until fragrant. Add the cherry tomatoes, season lightly with salt and pepper, and cook for about 5 minutes, until the tomatoes begin to soften and burst.

3. 

   3

   Stir in the baby spinach and cook for 2–3 minutes, or until it begins to wilt.

4. 

   4

   Stir in the heavy cream and Parmesan. Bring the sauce to a gentle simmer, then reduce the heat to low and cook for about 3 minutes, stirring occasionally, until the sauce slightly thickens.

5. 

   5

   Return the chicken to the skillet and spoon the sauce over the top. Cook for 5–7 minutes, or until the chicken is heated through and coated in the creamy Tuscan sauce. Serve with lemon wedges.