Creamy Tuscan chicken

1 tbsp. extra-virgin olive oil

4 boneless skinless chicken breasts

Kosher salt

Black pepper

1 tsp dried oregano

3 tbsp. butter

3 cloves garlic, minced

1 ½ cup cherry tomatoes, halved

3 cups baby spinach

½ cup heavy cream

¼ cup freshly grated Parmesan

1. 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 the skillet and set aside. 

2. In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute.

3.  Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach begins to wilt. 

4. 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. 

5. Return chicken to skillet and cook until heated through, 5 to 7 minutes. 

6. Serve.