Ingredients:

  • 1.5 lb boneless skinless chicken breasts, sliced into thin cutlets
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 2 cups cherry tomatoes, halved
  • 3 cups fresh baby spinach
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 oz cream cheese, softened
  • 1/4 tsp red pepper flakes

Instructions:

  1. Pat the chicken cutlets dry with paper towels and season both sides with salt, pepper, and oregano.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering.
  3. Add chicken in a single layer and sear for 5–7 minutes per side until mahogany-colored and cooked through. Remove chicken to a plate and set aside.
  4. Reduce heat to medium and melt the butter. Add minced garlic and sauté for 1 minute until fragrant and translucent.
  5. Toss in the cherry tomatoes and cook for 3–5 minutes, stirring occasionally, until the skins begin to burst.
  6. Stir in the baby spinach and cook just until it begins to wilt.
  7. Pour in the heavy cream and stir in the softened cream cheese. Bring to a gentle simmer over medium-low heat.
  8. Whisk in the Parmesan cheese and red pepper flakes. Stir continuously for 2 minutes until the sauce thickens and looks glossy.
  9. Return the seared chicken and any accumulated juices back into the pan and spoon the sauce over the chicken.