Easy Creamy Tuscan Chicken
A rich, garlicky, restaurant-style dish filled with tender chicken, juicy cherry tomatoes, and a silky garlic-Parmesan cream sauce, perfect for weeknights or elegant dinners.
Ingredients
Main Ingredients
- 1 Tbsp extra-virgin olive oil
- 4 boneless skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tsp dried oregano
- 3 Tbsp butter
- 3 cloves garlic, minced
- 1.5 cups cherry tomatoes, halved
- 3 cups baby spinach
- 0.5 cup heavy cream
- 0.25 cup freshly grated Parmesan
- Lemon wedges, for serving
Instructions
Cooking Chicken
- Heat olive oil in a large skillet over medium heat.
- Add the chicken breasts and season with salt, pepper, and oregano.
- Cook 8 minutes per side, or until browned and cooked through to 165°F (74°C). Set aside.
Making the Sauce
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and cook 1 minute until fragrant.
- Add the cherry tomatoes, season with salt and pepper, and cook until they begin to soften and burst.
- Add the spinach and stir until it begins to wilt.
- Pour in the heavy cream and stir in the Parmesan. Bring the mixture to a gentle simmer.
- Reduce heat to low and simmer 3 minutes until the sauce slightly thickens.
- Return the cooked chicken to the skillet. Spoon the creamy sauce over the top and cook 5 to 7 minutes until warmed through.
- Serve with lemon wedges for a bright, fresh finish.
Notes
Slice the chicken before serving so it soaks up even more of the creamy sauce. Add crushed red pepper flakes for heat. Swap baby spinach for kale if preferred. Serve with pasta, rice, or roasted potatoes to complete the meal.