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
- 4 pieces boneless skinless chicken breasts
- 1 tsp Kosher salt to taste
- 1 tsp freshly ground black pepper to taste
- 1 tsp dried oregano
- 3 tbsp butter
- 3 cloves garlic minced
- 1 1/2 cups cherry tomatoes halved
- 3 cups baby spinach
- 1/2 cups heavy cream
- 1/4 cups freshly grated Parmesan
- Lemon wedges for serving
Instructions
- 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°F, about 8 minutes per side. Remove from skillet and set aside.
- 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.
- 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, about 5 to 7 minutes. Serve with lemon wedges.
Notes
This dish is ideal for a quick weeknight dinner and can be paired with various sides.