Tuscan Chicken

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I'm honestly bewildered as to why I've taken this long to post this one.

• Serves 2-3 depending on your stomachs.

• Skill Level: 2

• Spice Level: 1

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Here’s what you need to make the thing:

• 2 Tbsp. extra-virgin olive oil

• 4 boneless skinless chicken thighs

• 2 tsp. dried oregano

• 5 Tbsp. butter

• 6 cloves garlic, minced

• 3 c. cherry tomatoes, halved

• 6 c. baby spinach

• 1 c. heavy cream

• 1/2 c. freshly grated Parmesan

• Kosher salt

• Freshly ground black pepper

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Here’s how to make the thing:

1. In a skillet over medium heat, heat oil.

2. Add chicken and season with salt, pepper, and oregano.

3. Cook until golden and no longer pink, 8 minutes per side.

4. Remove from skillet and set aside.

5. In the same skillet over medium heat, melt butter.

6. Stir in garlic and cook until fragrant, about 1 minute.

7. Add cherry tomatoes and season with salt and pepper.

8. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.

9. Stir in heavy cream and parmesan and bring mixture to a simmer.

10. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.

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

12. Plate by slicing chicken on a cutting board and pouring the spinach-tomato sauce on top

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