Tuscan Chicken

Modified from a recipe on delish.com

This would even better if the sauce was doubled and the mixture was served over fettuccine pasta.


  • 1 tbsp. extra-virgin olive oil
  • 4 boneless skinless chicken breasts, cubed to 1-inch cubes
  • Kosher salt
  • 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
  • 1/2 c. heavy cream
  • 1/4 c. freshly grated Parmesan


  1. In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano.
  2. Cook until golden and no longer pink (160 degrees in the center), 8 minutes per side. Remove from skillet and set aside.
  3. In the same skillet over medium heat, melt butter.
  4. Stir in garlic and cook until fragrant, about 1 minute.
  5. Add cherry tomatoes and season with salt and pepper.
  6. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
  7. Stir in heavy cream and Parmesan and bring mixture to a simmer.
  8. Simmer until sauce is slightly reduced, about 3 minutes.
  9. Return chicken to skillet, cover, and cook until heated through 5-7 minutes
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