Delish Mag
SERVES 4 • TOTAL TIME 40 MIN
- 1 tbsp. extra-virgin olive oil
- 4 boneless skinless chicken breasts
- 1 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- 3 tbsp. butter
- 3 cloves garlic, minced
- 1⅓ c. cherry tomatoes, halved
- 3 c. packed baby spinach
- ⅓ c. heavy cream
- ¼ c. freshly grated Parmesan
1. In a large skillet over medium heat, heat oil. Add chicken and season with oregano, salt, and pepper. Cook until chicken is golden and no longer pink, 8 minutes per side. Transfer to a plate.
2. Melt butter in skillet over medium heat. Add garlic and cook until fragrant, 1 minute. Add tomatoes and season with salt and pepper. Cook until tomatoes begin to burst. Add spinach and cook until it begins to wilt.
3. Stir in heavy cream and Parmesan and bring 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 minutes more. —LENA ABRAHAM
READER REVIEWS
“I swap in sun-dried tomatoes for the cherry tomatoes and use the oil from the jar to cook the chicken. Serve over spaghetti. My husband’s favorite dish yet (we’ve been married eight months!).”
“I added mushrooms with the tomatoes. Serve it over rice and pour some of that sauzzz on top.”
