With a sigh, I decided to wing it. I threw everything in a skillet, hoping for the best. Halfway through, I realized I forgot to season the chicken. Classic me. But you know what? It turned out pretty darn good. The creamy sauce was a surprise hit with the fam.
Ingredients
2 boneless, skinless chicken breasts
1 cup cherry tomatoes, halved
2 cups fresh spinach
1 cup heavy cream
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
How to Make It
Heat olive oil in a large skillet over medium heat.
Season chicken breasts with garlic powder, oregano, salt, and pepper.
Place chicken in the skillet and cook until browned on both sides.
Add cherry tomatoes and cook for 2 minutes.
Pour in the heavy cream and let it simmer for 5 minutes.
Stir in fresh spinach until wilted.
Serve
Serve hot, straight from the skillet, with some crusty bread on the side.
