Description
A rich and comforting dish with buttery chicken, tangy lemon, and bright cherry tomatoes.
Ingredients
Scale
- 1 tbsp. extra-virgin olive oil
- 4 boneless skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 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
Instructions
- Heat the olive oil in a skillet over medium heat. Add the chicken breasts, seasoning with salt, pepper, and oregano. Cook each side for about 8 minutes until browned and cooked through.
- Remove the chicken from the skillet and set aside. Melt the butter in the same skillet, then add the garlic and cook until fragrant.
- Add the halved cherry tomatoes, season with salt and pepper, and cook until they begin to burst.
- Stir in the baby spinach and let it wilt. Then add the heavy cream and Parmesan, bringing to a gentle simmer.
- Return the chicken to the skillet, cooking for an additional 5 to 7 minutes, allowing it to absorb the sauce.
- Plate the chicken with the sauce and garnish with lemon wedges before serving.
Notes
For a lighter version, substitute heavy cream with half-and-half. Enhance flavors with fresh herbs when available.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 500mg
- Fat: 33g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 120mg