Creamy Tuscan Chicken with Cherry Tomatoes and Lemon
Seared chicken breasts in a garlic butter cream sauce with cherry tomatoes, spinach and Parmesan.
Ingredients
Main Ingredients
- 1 tbsp extra-virgin olive oil
- 4 boneless, skinless chicken breasts
- kosher salt and freshly ground black pepper to taste
- 1 tsp dried oregano
- 3 tbsp butter
- 3 cloves garlic minced
- 1 ½ cup cherry tomatoes halved
- 3 cup baby spinach
- ¾ cup heavy cream
- ⅓ cup freshly grated Parmesan cheese
- lemon wedges for serving
Instructions
Cooking
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken with salt, pepper and oregano and cook for about 8 minutes on each side until browned and an instant-read thermometer reads 165 degrees F. Move to a plate.
- Melt the butter in the same skillet, add the garlic and cook for about 1 minute until fragrant.
- Add the halved cherry tomatoes with a pinch of salt and pepper and cook until they begin to burst.
- Stir in the spinach and cook until it begins to wilt.
- Pour in the heavy cream and Parmesan, bring to a simmer, then reduce the heat to low and simmer for about 3 minutes until slightly thickened.
- Return the chicken and juices to the skillet and warm for 2 to 3 minutes. Serve with lemon wedges.
Notes
Pound thick breasts to an even thickness. Refrigerate leftovers within 2 hours, eat within 3 to 4 days, and reheat gently to 165 degrees F. Nutrition values are an estimate.