Creamy Tuscan Chicken

Steps

1. 1

   Season both sides of the chicken breasts with salt and black pepper.

2. 2

   Heat a large pan over medium heat. Add the extra-virgin olive oil to the pan.

3. 3

   Add the seasoned chicken to the pan and cook until golden brown on both sides, about 4 minutes per side. Note: The chicken should not be cooked all the way through at this stage. Remove the chicken from the pan and set aside.

   Start 4-minute timer
4. 4

   Add the butter to the same pan and let it melt. Add the halved cherry tomatoes, minced onion (or shallot), minced garlic, and a pinch of salt.

5. 5

   Cook the aromatics, stirring frequently, until the tomatoes and onion have just softened and the garlic is fragrant, about 1 to 2 minutes.

   Start 2-minute timer
6. 6

   Pour in the chicken broth and add the oregano and basil (if using). Stir to combine, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan.

7. 7

   Let the mixture simmer until the liquid has reduced by about half, which should take 4 to 5 minutes.

   Start 5-minute timer
8. 8

   Add the heavy cream, grated Parmesan, and room-temperature cream cheese. Stir constantly until the cream cheese softens and melts into the sauce and the mixture has thickened, about 6 minutes.

   Start 6-minute timer
9. 9

   Add the baby spinach to the pan and stir until it just begins to wilt, about 1 minute.

   Start 1-minute timer
10. 10

    Return the chicken breasts to the pan. Simmer together until the chicken is cooked through and reaches an internal temperature of 165°F (74 °C), about 4 to 5 minutes.

    Start 5-minute timer
11. 11

    Remove from heat and serve immediately, garnished with additional freshly grated Parmesan.