1 tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts
Freshly ground black pepper
1 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
1 1/2 c. cherry tomatoes, halved
3 c. baby spinach [I use more]
1/2 c. heavy cream [I use 2 1/2 cups]
1/4 c. freshly grated Parmesan [I use at least 1 cup]
Lemon wedges, for serving
In a skillet 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 skillet and set aside. [See note]
In the same skillet 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.
Stir in heavy 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 skillet and cook until heated through, 5 to 7 minutes.
Serve with lemon wedges.
Note: I cut the chicken in to bite size pieces before I cook it. I serve is over pasta which is why I increase the sauce.