Creamy Tuscan Chicken
35 min4 servings
Pan-seared chicken breasts in a silky sauce of garlic, tomatoes, spinach, cream and Parmesan.
| prepPreheat skillet over medium heat | |||||
| 1 tbsp extra-virgin olive oil | Sear chicken 165°F / 74°C, 8 min per side | Return chicken, heat through 5–7 min | |||
| 4 boneless, skinless chicken breasts (6–8 oz each) | |||||
| Kosher salt | |||||
| Freshly ground black pepper | |||||
| 1 tsp dried oregano | |||||
| 3 tbsp unsalted butter | Melt butter, cook garlic 1 min | Add tomatoes, season, cook 5 min | Stir in spinach, cook 2–3 min | Stir in cream & Parmesan, simmer 3 min | |
| 3 garlic cloves, minced | |||||
| 225 g cherry tomatoes, halved | |||||
| 90 g baby spinach | |||||
| 120 ml heavy cream | |||||
| 15 g Parmesan, finely grated | |||||
| Lemon wedges, for serving | |||||
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