This sauce is HEAVENLY, so make sure you have some crusty bread on hand. It’s difficult to top this recipe when it comes to chicken breast dishes. The sauce is straightforward yet oh-so-delicious. Garlic, tomatoes are all abundant in creamy tuscan chicken. It’s cheerful and simple, and it works well in both the summer and the winter. It’s a fantastic meal for comfort food cravings and delectable enough to present to dinner guests. Although we prefer it over bread, you can also put it over rice or pasta.
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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
- Heat oil in a skillet over medium heat. Add the chicken and season with oregano, salt, and pepper. Cook for 8 minutes on each side, or until golden and pink is gone. Take out of skillet and place aside.
- Melt butter in the same skillet over medium heat. Add the garlic, stir, and cook for approximately a minute, until fragrant. Add the cherry tomatoes and salt & pepper to taste. Add spinach and continue cooking until spinach starts to wilt after the tomatoes start to burst.
- Bring the mixture to a simmer after adding the heavy cream and parmesan. Turn down the heat to low and simmer for three minutes or until the sauce has slightly reduced. Cook the chicken in the skillet once more for 5 to 7 minutes, or until well heated.
- Lemon wedges should be served.
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