Tuscan Chicken

This relatively minimal effort dish yields a rich and creamy flavor profile that pairs well with everything from mashed potatoes to buttered noodles. Great for date nights as it looks and smells great, and does not take too long to make

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Ingredients

FractionsDecimals

• 1 Tablespoon Olive oil
• 4 (6 to 8 oz) Boneless, skinless, chicken breast
• Kosher salt
• Ground black pepper
• Dried oregano or Italian seasoning
• 3 Tablespoons Unsalted butter
• 3 Cloves Minced garlic
• 1¹⁄₂ Cup Cherry tomatoes (optionally cut in half)
• 4 Cups Spinach
• ¹⁄₂ Cup Heavy cream
• ¹⁄₄ Cup Parmesan

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Steps

1. Heat a large skillet over medium/low heat. While warming up, take your dry seasonings and rub thuroughly. Once skillet is ready, add oil and cook seasoned chicken, turning half way through aiming for a dark brown color (~8 minutes per side). Once cooked, set aside on a plate.
2. In the same skillet, over low hear, melt butter, stir in garlic and cook until fragrent, but not so long that te garlic starts to get dark (this should take about a minute, maybe 2).
3. Add in cherry tomatoes along with some salt and black pepper. Cook and stir until tomatoes soften enough that they can be squished with little resistance. Add in spinach and continue to stir until spinach begins to wilt, shrink down and the color starts to change. It will likely shrink down so more is more.
4. Stir in heavy cream and parmesan and bring to a simmer, at which point reduce the heat and continue to simmer, stirring occasionally until sauce is reduced.
5. Return chicken to skillet, keeping on low heat and continue to cook until heated through, making sure to coat the chicken in the sauce in the process.

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