By Abrar Khan

Creamy Tuscan Chicken

It's bright and easy and just as good in the summer as it is in the winter.

1 tsp. dried oregano 3 tbsp. butter 3 cloves garlic, minced 1 1/2 c. cherry tomatoes, halved 3 c. baby spinach 1 tbsp. extra-virgin olive oil 1/2 c. heavy cream.

Ingredients

1/4 c. freshly grated Parmesan 4 boneless skinless chicken breasts Kosher salt Freshly ground black pepper Lemon wedges, for serving.

Instructions

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.

1

Remove from skillet and set aside.  In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute.

2

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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.

4

Return chicken to skillet and cook until heated through, 5 to 7 minutes. Serve with lemon wedges.

5