Description
A rich and flavorful one‑pan dish with seared chicken in a creamy garlic, sun‑dried tomato, and spinach sauce.
Ingredients
- 1 Tbsp olive oil
- 4 boneless skinless chicken breasts (about 1½ lb)
- Salt & pepper, to taste
- 1 tsp dried oregano
- 3 Tbsp butter
- 3 cloves garlic, minced
- 1½ cups cherry tomatoes, halved
- 3 cups baby spinach
- ½ cup heavy cream
- ¼ cup freshly grated Parmesan
- Lemon wedges, for serving (optional)
Instructions
- Season chicken with salt, pepper, and oregano.
- Heat olive oil in a skillet over medium; sear chicken ~8 min per side until cooked through. Remove and set aside.
- Add butter; once melted, sauté garlic 1 minute.
- Stir in cherry tomatoes; cook until they begin to burst.
- Add spinach; cook until just wilted.
- Pour in heavy cream and Parmesan; simmer until sauce thickens (~3 min).
- Return chicken to skillet; heat through 5–7 min.
- Serve with lemon wedges.
Notes
- Serve over pasta, rice, polenta, or alongside garlic bread.
- Make‑ahead: sauce can be made in advance and frozen.
- Store leftovers in fridge up to 4 days.