Instructions

• Pat the 4 chicken breasts (cut into large pieces) dry, season both sides with salt and pepper.
• Heat a large skillet over medium-high heat and add a little olive oil. When the oil is hot, add the chicken pieces in a single layer without crowding and cook until golden brown on both sides, about 4–6 minutes per side depending on size. Transfer the chicken to a plate and set aside.
• Reduce heat to medium. Add the 250g halved cherry tomatoes and the 3 finely chopped garlic cloves to the same skillet and sauté for 1–2 minutes, until the tomatoes begin to soften and the garlic is fragrant.
• Pour in 200ml chicken broth, scraping the bottom of the pan with a spoon to loosen any browned bits.
• Add 200ml heavy cream and 1 tsp dried oregano to the pan, stir to combine, and bring the mixture to a gentle simmer.
• Return the seared chicken pieces to the skillet, nestling them into the sauce. Simmer gently until the sauce thickens slightly and the chicken is cooked through (no pink in the center or an internal temperature of 75°C / 165°F), about 8–10 minutes depending on piece size.
• Add the 150g baby spinach and stir until the spinach wilts, about 1–2 minutes. Taste and season with additional salt and pepper if needed.
• Remove the skillet from the heat. Sprinkle 100g grated Parmesan over the chicken and sauce and stir until the cheese melts and is incorporated.
• Serve the creamy garlic chicken with spinach and cherry tomatoes warm.