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Creamy Tuscan Chicken

This easy one-pan chicken is rich without being heavy, finished with burst cherry tomatoes, baby spinach and a splash of cream. Perfect for a weeknight dinner, served with crusty bread, pasta or rice to soak up the sauce.

At a glance

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 4 boneless, skinless chicken breasts
  • sea salt and freshly ground black pepper
  • 1 tsp dried oregano
  • 3 tbsp butter
  • 3 garlic cloves, finely minced
  • 1½ cups cherry tomatoes, halved
  • 3 cups baby spinach
  • ½ cup thickened cream
  • ¼ cup freshly grated parmesan
  • lemon wedges, to serve

Method

  1. Heat the olive oil in a large skillet over medium heat. Season the chicken on both sides with salt, pepper and oregano. Cook for 7–8 minutes per side, or until golden and cooked through (the internal temperature should reach 75°C). Remove from the pan and set aside.
  2. In the same skillet, reduce heat slightly and add the butter. Once melted, add the garlic and cook for 30–60 seconds until fragrant. Add the cherry tomatoes, season lightly with salt and pepper, and cook for 2–3 minutes until they begin to soften and burst.
  3. Add the spinach and cook just until wilted. Pour in the cream and stir through the parmesan. Bring to a gentle simmer and cook for 2–3 minutes until the sauce thickens slightly.
  4. Return the chicken to the pan, turning to coat in the sauce. Simmer gently for 5 minutes until heated through andflavours are well combined.
  5. Serve immediately with lemon wedges for squeezing over the top.