Creamy Tuscan Chicken

When dinner is this good you’ll actually want to cook for yourself. This skillet chicken is easy to make and comes together quickly. You’ll have a sauce so delicious you’ll want to drink it straight from the pan.

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

  1. In a skillet over medium heat, heat 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.
  2. In the same skillet 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.
  3. 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.
  4. Serve with lemon wedges.

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