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 recipeAdicionar à refeição ou ao plano Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAdicionar tudo à lista de comprasClear checks1 tbsp (15 mL) extra-virgin olive oilAdicionar à lista de compras4 boneless, skinless chicken breasts, 6-8 oz (170-225 g) eachAdicionar à lista de comprasKosher salt and freshly ground black pepperAdicionar à lista de compras1 tsp dried oreganoAdicionar à lista de compras3 tbsp (42 g) unsalted butterAdicionar à lista de compras3 garlic cloves, mincedAdicionar à lista de compras1 1/2 cups (225 g approx.) cherry tomatoes, halvedAdicionar à lista de compras3 cups (90 g approx.) baby spinachAdicionar à lista de compras1/2 cup (120 mL) heavy creamAdicionar à lista de compras1/2 oz (14 g) Parmesan, finely grated, about 1/4 cupAdicionar à lista de comprasLemon wedges, for servingAdicionar à lista de comprasInstructionsHeat 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
