Creamy Tuscan Chicken
Tender chicken breasts are seasoned with oregano and cooked with garlic, burst cherry tomatoes, baby spinach, cream, and Parmesan for a rich and creamy Tuscan-inspired skillet dinner.
Equipment
- large skillet
- Instant-read thermometer
- stove
- serving plates
Ingredients
- 1 Tbsp. extra-virgin olive oil
- 4 (6- to 8-oz.) boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 1 tsp. dried oregano
- 3 Tbsp. unsalted butter
- 3 garlic cloves, minced
- 1 1/2 cups cherry tomatoes, halved
- 3 cups baby spinach
- 1/2 cup heavy cream
- 1/2 oz. Parmesan, finely grated (about 1/4 cup)
- Lemon wedges, for serving
Instructions
- In a large skillet over medium heat, heat oil. Sprinkle chicken all over with salt, pepper, and oregano. Cook, turning halfway through, until browned on both sides and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer to a plate.
- In same skillet over medium heat, melt butter. Stir in garlic and cook, stirring, until fragrant, about 1 minute. Add tomatoes; season with salt and pepper. Cook, stirring, until tomatoes are beginning to burst, about 5 minutes. Add spinach and cook, stirring, until spinach is beginning to wilt, 2 to 3 minutes more.
- Stir in cream and Parmesan and bring to a simmer. Reduce heat to low and continue to simmer, stirring occasionally, until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook, stirring occasionally, until heated through, 5 to 7 minutes.
- Divide chicken among plates. Spoon sauce over. Serve with lemon wedges alongside.
Notes
Cook the chicken until an instant-read thermometer registers 165°F in the thickest part. Serve with lemon wedges for a fresh finish.