𝗖𝗿𝗲𝗮𝗺𝘆 𝗧𝘂𝘀𝗰𝗮𝗻 𝗖𝗵𝗶𝗰𝗸𝗲𝗻
🍅1 tbsp. extra-virgin olive oil
🍅4 boneless skinless chicken breasts
🍅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
🍲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.
🍲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.
🍲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.
🍲Serve with lemon wedges.