Tuscan Creamy Chicken | Cooking with Styles

Season chicken breasts with Kosher salt, black pepper, and oregano on both sides.

Dredge the seasoned chicken breasts in flour, shaking off excess flour.

Heat olive oil in a preheated pan and add the dredged chicken breasts to brown them.

Cook chicken for about 14-15 minutes, turning to achieve golden brown on all sides.

Remove chicken from the pan, leaving drippings and oil for the sauce.

Saute garlic in the pan for about 1 minute.

Add halved cherry tomatoes to the pan with garlic and cook for another 2-3 minutes.

Pour in 1 to 1.5 cups of heavy cream and bring to a slow boil, then simmer.

Add two handfuls of spinach to the sauce and let it wilt for a moment.

Return the chicken to the pan, drizzling sauce over the top, and simmer for another 2-3 minutes.

Serve the chicken with sauce and veggies, garnishing with a fresh squeeze of lemon and Parmesan cheese.

Equipment Needed

Spice Level: