Home›Recipes›Main Dishes›Creamy Tuscan Chicken← Back to recipesMain DishesCreamy Tuscan ChickenYield4 servingsPrep10 minTotal45 min Scale ingredients½×1×2×3×MeasurementsBothUSMetric Open Cook ModePrint recipeAdd to meal or plan Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAdd all to shopping listClear checks1 tbsp (15 mL) extra-virgin olive oilAdd to shopping list4 boneless, skinless chicken breasts, 6-8 oz (170-225 g) eachAdd to shopping listKosher salt and freshly ground black pepperAdd to shopping list1 tsp dried oreganoAdd to shopping list3 tbsp (42 g) unsalted butterAdd to shopping list3 garlic cloves, mincedAdd to shopping list1 1/2 cups (225 g approx.) cherry tomatoes, halvedAdd to shopping list3 cups (90 g approx.) baby spinachAdd to shopping list1/2 cup (120 mL) heavy creamAdd to shopping list1/2 oz (14 g) Parmesan, finely grated, about 1/4 cupAdd to shopping listLemon wedges, for servingAdd to shopping listInstructionsHeat oil in a large skillet over medium heat. Season chicken with salt, pepper, and oregano. Cook, turning halfway through, until browned and the thickest part reaches 165°F (74°C), about 8 minutes per side. Transfer to a plate.Melt butter in the same skillet. Add garlic and cook about 1 minute. Add tomatoes, season with salt and pepper, and cook until beginning to burst, about 5 minutes.Add spinach and cook until it begins to wilt, 2-3 minutes. Stir in cream and Parmesan and bring to a simmer.Reduce heat to low and simmer until slightly reduced, about 3 minutes. Return chicken and cook until heated through, 5-7 minutes. Serve with lemon wedges.Keep cookingRelated recipesMore in Main Dishes → Main DishesCreamy Chicken and Gnocchi Bake8 servings30 min Main DishesEasy Chicken Parmesan4 servings Main DishesChicken Piccata30 min Main DishesSkillet Lemon-Herb Chicken and Potatoes
