1 tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts
Freshly ground black pepper
1 tsp. dried oregano
3 tbsp. unsalted butter
3 cloves garlic, minced
1 1/2 c. cherry tomatoes
2 c. baby spinach
1/2 c. heavy cream
1/4 c. freshly grated Parmesan
Lemon wedges, for serving
In a pan over medium heat, heat olive 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 pan 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.
Remove from heat, squeeze with lemon and serve.