Make sure you have some crusty bread on hand because this sauce is AWESOME. When it comes to chicken breast dishes, this one is hard to top. The sauce is basic yet full of flavour. It’s loaded with garlic, tomatoes, and, of course, cream. It’s bright and simple, and it works just as well in the summer as it does in the winter. It’s a fantastic comfort food dish that’s also delicious enough to offer to dinner guests. We like it with toast, but it also goes well with rice or pasta.
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
Step 1
Heat the oil in a skillet over medium heat. Season the chicken with salt, pepper, and oregano. Sauté for 8 minutes per side, or until golden and no longer pink. Set aside after removing from skillet.
Step 2
Melt butter in the same skillet over medium heat. Cook until the garlic is aromatic, approximately 1 minute. Season with salt and pepper and add the cherry tomatoes. Simmer until the tomatoes start to burst, then add the spinach and heat until it starts to wilt.
Step 3
Add heavy cream and parmesan and bring to a boil. Lower the heat to low and continue to cook until the sauce is somewhat reduced, about 3 minutes. Return the chicken to the skillet and cook for 5 to 7 minutes, or until cooked through.
Step 4
Garnish with lemon wedges.
English