Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • 1 tsp (6g) salt
  • ½ tsp (1g) black pepper
  • 1 tbsp (15ml) olive oil
  • 2 tbsp (28g) unsalted butter
  • 3 cloves (9g) garlic, minced
  • 1 cup (150g) cherry tomatoes, halved
  • 3 cups (90g) fresh baby spinach
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) grated Parmesan cheese
  • 2 oz (56g) cream cheese, softened
  • 1 tsp (2g) dried oregano
  • ½ tsp (1g) red pepper flakes

Instructions:

  1. Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
  2. Heat olive oil and butter over medium-high heat until the butter foams. Add chicken and sear for 5-7 minutes per side until a deep golden-brown crust forms and the internal temperature reaches 165°F (74°C). Remove chicken to a plate and let it rest.
  3. In the same skillet, lower heat to medium. Toss in the minced garlic and cherry tomatoes. Sauté for 3-4 minutes, stirring occasionally, until the tomatoes begin to soften and their skins burst.
  4. Stir in the heavy cream, softened cream cheese, and dried oregano. Scrape up the brown bits from the bottom of the pan. Simmer for 2-3 minutes until the sauce thickens slightly, then stir in the Parmesan cheese until melted and smooth.
  5. Add the baby spinach to the sauce and stir until it begins to wilt (about 1 minute). Return the seared chicken and any resting juices back into the skillet. Spoon the sauce over the chicken and simmer for another 2 minutes to ensure everything is heated through.