Ingredients:

  • 4 (6 oz) boneless skinless chicken breasts
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano or thyme
  • ½ tsp paprika
  • 2 cups cherry tomatoes
  • 2 cups fresh baby spinach
  • 1 tbsp fresh parsley, chopped
  • 1 wedge of lemon

Instructions:

  1. Pat the chicken breasts completely dry with paper towels and season both sides generously with salt, pepper, and paprika.
  2. Heat olive oil in an oven-safe skillet over medium-high heat until it shimmers. Sear chicken breasts for 5–7 minutes per side until a deep mahogany-brown color is achieved, then remove them to a plate.
  3. Reduce heat to medium. Melt 2 tbsp of butter and sauté minced garlic for 60 seconds until fragrant.
  4. Stir in the cherry tomatoes and cook for 2–3 minutes until they begin to soften.
  5. Nestle the seared chicken back into the pan among the tomatoes and top each breast with a small pat of the remaining butter.
  6. Transfer the skillet to the oven to finish cooking through.