Dinners
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.
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
- 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.
- 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.
- 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.
- Return the chicken to the pan, turning to coat in the sauce. Simmer gently for 5 minutes until heated through andflavours are well combined.
- Serve immediately with lemon wedges for squeezing over the top.