Creamy Tuscan Chicken

Be sure to have some crusty bread on hand, because this sauce is KILLER. When it comes to chicken breast recipes, its hard to beat this one. The sauce is simple, but so flavorful. It's full of garlic, tomatoes, and most importantly, cream. It's bright and easy and just as good in the summer as it is in the winter. It's a great dinner for when you want comfort food and good enough to serve to dinner guests. We love it with bread, but you can also serve it over rice or pasta. If you love this as much as we do, try it our Tuscan Salmon next! 

 

Ingredients

• 1 tbsp. extra-virgin olive oil
• 4 boneless skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 1 tsp. dried oregano
• 3 tbsp. butter
• 3 cloves garlic, minced
• 1 1/2 c. cherry tomatoes, halved
• 3 c. baby spinach
• 1/2 c. heavy cream
• 1/4 c. freshly grated Parmesan
• Lemon wedges, for serving

 

Directions

Step 1

In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside. 

Step 2

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. 

Step 3

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, 5 to 7 minutes. 

 

Step 4

Serve with lemon wedges.

 

EMILY HLAVAC GREEN