Creamy Tuscan Chicken

Ingredients

• 1 tbspextra-virgin olive oil
• 4 boneless, skinless chicken breasts (6- to 8-oz. each)
• to taste kosher salt
• to taste freshly ground black pepper
• 1 tspdried oregano
• 3 tbspunsalted butter
• 3 garlic cloves, minced
• 1.5 cupscherry tomatoes, halved
• 3 cupsbaby spinach
• 0.5 cupheavy cream
• 0.5 ozParmesan, finely grated (about 1/4 cup)
• lemon wedges, for serving

Directions

1. 1

   In a large skillet over medium heat, heat oil. Sprinkle chicken all over with salt, pepper, and oregano. Cook, turning halfway through, until browned on both sides and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer to a plate.

2. 2

   In same skillet over medium heat, melt butter. Stir in garlic and cook, stirring, until fragrant, about 1 minute. Add tomatoes; season with salt and pepper. Cook, stirring, until tomatoes are beginning to burst, about 5 minutes. Add spinach and cook, stirring, until spinach is beginning to wilt, 2 to 3 minutes more.

3. 3

   Stir in cream and Parmesan and bring to a simmer. Reduce heat to low and continue to simmer, stirring occasionally, until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook, stirring occasionally, until heated through, 5 to 7 minutes.

4. 4

   Divide chicken among plates. Spoon sauce over. Serve with lemon wedges alongside.