serves 4
Many thanks go out to a social media acquaintance of mine that passed along this amazing recipe for Creamy Tuscan Chicken that she found via @delish. I could tell it was going to be fabulous just by looking at the ingredients and scanning the cooking directions and I wasn’t wrong. This dish is now on my “top favorites” for easy and delicious dinner rotation.
The one deviation that I did from @delish was when to add the spinach. I like my spinach to stay semi-wilted and not get too soggy, so I waited to add the spinach at the very end, putting a lid on the pan to get it to wilt at low heat.
Note: next time I plan to double all the ingredients EXCEPT the chicken…the flavor of the sauce with the tomatoes and spinach is divine. I also think I may not pound down the chicken, but rather cut it into thin strips to make it more manageable with the pasta. If you’re not doing pasta, then keep it whole.
Ingredients
- 1 TBL extra-virgin olive oil
- 4 boneless skinless chicken breast, pounded down
- Kosher salt
- Freshly ground black pepper
- 1 tsp dried oregano
- 3 TBL salted butter
- 3 cloves garlic, minced ← I used 4 large cloves
- 1½ cup cherry tomatoes, halved
- 3 cup baby spinach ← I didn’t measure, I grabbed 4-to-5 large handfuls and added as much as could fit with my curve lid on top of the pan, and as it cooked down, I added even more!
- ½ cup heavy cream
- ¼ cup freshly grated Parmesan
- [optional] lemon wedges for serving ← I did not use
- [optional] your favorite pasta ← I used ziti
- [optional] good crusty bread to soak up the sauce, especially if you are not serving over pasta
Instructions
- If you pre-measure (oregano, butter, heavy cream, spinach) and prep everything (mince the garlic, slice the tomatoes, grate the cheese) before you start, this meal comes together in about 15 minutes. Once things are prepped, if you’re doing pasta you can get the water boiling and ready for it at the same time you start cooking the chicken.
- In a skillet over medium heat, heat the olive oil.
- Add the chicken and season with salt, pepper and oregano
- Cook until golden and no longer pink… about 8 minutes a side if not pounded down, and about 5 minutes a side if pounded
- Remove from skillet and set aside
- In the same skillet over medium heat, melt the butter
- Stir in the garlic and cook until fragrant, about 1 minute
- Add the sliced cherry tomatoes and season with salt and pepper
- Cook until tomatoes are beginning to burst, then add in the heavy cream and parmesan and bring mixture to a simmer
- Reduce heat to low and simmer until sauce is reduced, about 3 minutes
- Return chicken to skillet and pile the spinach on top…add a lid to keep heat in to wilt the spinach
- Every few minutes check on the spinach and toss around, bringing the chicken breast to the top and the spinach below to get it wilting faster
- Once spinach is wilted to the consistency you like, you are done!
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