Creamy Spinach and Tomato Chicken
*Note: Calories and cost is estimated, if provided.
Equipment & Tools
- Skillet
- Wooden Spoon
Ingredients
- 1 Tbsp Olive oil, extra virgin
- 4 Chicken breasts, boneless and skinless (about 2 pounds)
- 4 Tbsp Unsalted butter
- 2 cups Cherry tomatoes
- 2 cups Spinach
- 3 cloves Garlic , minced
- 1 cup Heavy cream (or half-and-half for a lighter dish)
- ½ cup Parmesan cheese
- Fine sea salt
- Ground black pepper
Instructions
- Put a skillet over MEDIUM heat and add 1 Tbsp Olive oil, extra virgin. While the oil is heating, prepare and season 4 Chicken breasts, boneless and skinless with Fine sea salt and Ground black pepper.
- Once the oil is shimmery, add the chicken. Cook until the chicken is golden and no longer pink inside, about 7-8 minutes per side. Then, remove from the skillet and set aside.
- Into the same skillet, add 4 Tbsp Unsalted butter.
- Once the butter is melted, add 2 cups Cherry tomatoes. Season again with salt and pepper. Continue cooking until the tomatoes begin to burst.
- Once the tomatoes start to burst, add 2 cups Spinach and 3 cloves Garlic, minced. Cook until the garlic is fragrant and the greens are beginning to wilt, about 1 minute.
- Stir in 1 cup Heavy cream and ½ cup Parmesan cheese. Lower the mixture to a simmer until the sauce has reduced slightly, about 3-4 minutes. With your cooking utensil, smash the tomatoes slightly if they haven't deflated.
- Add the chicken back to the skillet and cook until fully heated through, about 5-7 minutes.
- Serve the chicken, spooning the sauce, tomatoes, and spinach over the top!