Ingredients:

  • 1.5 lb boneless skinless chicken breasts, sliced into thin cutlets
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tsp dried Italian seasoning
  • 3 cloves garlic, minced
  • 2 cups cherry tomatoes, halved
  • ½ cup dry white wine
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 3 cups fresh baby spinach
  • 1 tbsp unsalted butter

Instructions:

  1. Pat the chicken cutlets completely dry with paper towels and season both sides with salt, pepper, and Italian seasoning.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until it shimmers.
  3. Sear chicken in a single layer for 5–7 minutes per side until a mahogany-colored crust forms and the internal temperature reaches 165°F (74°C). Remove chicken from the pan and tent loosely with foil.
  4. Lower heat to medium. Add butter to the remaining pan drippings.
  5. Sauté halved cherry tomatoes for 3–4 minutes until skins begin to blister and burst.
  6. Stir in minced garlic and cook for 60 seconds until fragrant.
  7. Pour in white wine to deglaze the pan, scraping up the fond. Simmer for 2 minutes to reduce by half.
  8. Stir in heavy cream and bring to a gentle simmer.
  9. Fold in Parmesan cheese, stirring constantly until the sauce is a velvety emulsion.
  10. Add baby spinach and stir for 30–60 seconds until just wilted.
  11. Return seared chicken and accumulated juices to the skillet. Spoon sauce over the chicken and simmer for 2 more minutes.