Ingredients:
- 4 (6 oz / 170g) boneless skinless chicken breasts
- 1 tsp (5g) salt
- ½ tsp (2g) black pepper
- 1 tsp (2g) garlic powder
- 1 tbsp (15ml) olive oil
- 2 tbsp (28g) unsalted butter
- 3 cloves (15g) garlic, minced
- 1 cup (150g) cherry tomatoes, halved
- 3 cups (85g) fresh baby spinach
- 1 cup (240ml) heavy cream
- ½ cup (50g) freshly grated Parmesan cheese
- ½ tsp (1g) dried oregano
- ¼ tsp (1g) red pepper flakes
- 1 tbsp (15ml) fresh lemon juice
Instructions:
- Season the chicken breasts evenly on all sides with salt, pepper, and garlic powder.
- Heat olive oil and butter in a 12-inch deep skillet over high heat until the butter foams.
- Add chicken and sear for 5–7 minutes per side until a deep golden crust forms and the internal temperature reaches 165°F (74°C). Remove chicken from the pan and let it rest on a plate.
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
- Toss in the cherry tomatoes and cook for 3–5 minutes, stirring occasionally, until the skins shrivel and the tomatoes burst.
- Lower the heat to medium. Stir in the heavy cream, dried oregano, and red pepper flakes. Bring to a gentle simmer for 2–3 minutes.
- Slowly whisk in the Parmesan cheese until melted and smooth. Stir in the baby spinach and cook until wilted.
- Stir in the lemon juice and return the chicken to the pan, spooning the sauce over the meat before serving.