Creamy Tuscan Chicken

Ingredients

• 1 tbsp. extra-virgin olive oil
• 4 (6- to 8-oz.) boneless, skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 1 tsp. dried oregano
• 3 tbsp. unsalted butter
• 3 garlic cloves, minced
• 1 1/2 c. cherry tomatoes, halved
• 3 c. baby spinach
• 1/2 c. heavy cream
• 1/2 oz. Parmesan, finely grated (about 1/4 cup)
• Lemon wedges, for serving

Method

1. Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and oregano. Cook, flipping halfway, until browned and cooked through to 165°F internally, about 8 minutes per side. Remove chicken to a plate.
2. In the same skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Add tomatoes, season with salt and pepper, and cook until they begin to burst, about 5 minutes. Stir in spinach and cook until just wilted, 2-3 minutes.
3. Stir in cream and parmesan, bring to a simmer, then reduce heat and let sauce thicken slightly for about 3 minutes. Return chicken to the skillet and simmer until heated through, 5-7 minutes.
4. Plate the chicken, spoon sauce over the top, and serve with lemon wedges.