Creamy Tuscan Chicken
creamy-tuscan-chicken
Ingredients
- 1 tbsp extra-virgin olive oil
- 4 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
- Lemon wedges for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and oregano. Cook for about 8 minutes per side until golden and fully cooked (165°F internal temperature). Remove and set aside.
- In the same skillet, melt butter. Add garlic and cook for 1 minute until fragrant. Stir in cherry tomatoes, season, and cook until softened and slightly burst.
- Add spinach and cook until wilted. Pour in heavy cream and stir in Parmesan. Bring to a gentle simmer.
- Reduce heat and let the sauce thicken slightly. Return chicken to the skillet and cook for 5–7 minutes until heated through.
- Serve Creamy Tuscan Chicken with sauce spooned over the top and lemon wedges on the side
Notes
- Swap chicken breasts with chicken thighs for juicier meat
- Add chili flakes for a slight heat
- Serve with crusty bread to soak up the sauce