Creamy Tuscan Chicken

By Lena AbrahamUpdated: 07 March 2023

Be sure to have some crusty bread on hand, because this sauce is KILLER. When it comes to chicken breast recipes, its hard to beat this one. The sauce is simple, but so flavourful. It's full of garlic, tomatoes, and most importantly, cream. It's bright and easy and just as good in the summer as it is in the winter. It's a great dinner for when you want comfort food and good enough to serve to dinner guests. We love it with bread, but you can also serve it over rice or pasta. If you love this as much as we do, try it our Tuscan Salmon next!

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Yields:: 4 serving(s)
Prep Time:: 5 mins
Total Time:: 40 mins

Ingredients

1 tbsp.
extra-virgin olive oil
4
boneless skinless chicken breasts
salt
Freshly ground black pepper
1 tsp.
dried oregano
3 tbsp.
butter
3
cloves garlic, crushed
300 g
cherry tomatoes, halved
675 g
baby spinach
120 ml
double cream
25 g
freshly grated Parmesan
Lemon wedges, for serving

Directions

1. Step 1In a pan over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from pan and set aside.
2. Step 2In 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.
3. Step 3Stir in double 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 pan and cook until heated through, 5 to 7 minutes.
4. Step 4Serve with lemon wedges.