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 cloves garlic, minced
1 1/2 c. cherry tomatoes
2 c. baby spinach
1/2 c. heavy cream
1/4 c. freshly grated Parmesan
Lemon wedges, for serving
DIRECTIONS
In a pan over medium heat, heat olive 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.
1
In the same pan 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.
2
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.
Remove from heat, squeeze with lemon and serve.
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