Creamy Tuscan Skillet Chicken

One pot meals rock! Especilly after a long day and everyone is hungry, like now. This one tastes like it came from a high-end restaurant, but can be served up in about 30 minutes, no joke. Here's what you'll need to make 4 servings:

Photo bypintrest

Ingredients:

• 4 (8-ounce) boneless skinless chicken breasts
• 1 cup roughly chopped fresh baby spinach
• 4 oz plain cream cheese, softened
• 1/2 cup heavy cream, half and half, or whole milk
• 1/2 cup finely grated parmesan cheese, plus more for serving
• 1/4 cup chopped sun-dried tomatoes
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons salted butter
• 1 teaspoon dried Mexican oregano
• 5 fresh basil leaves, chopped
• salt and pepper, to taste

First, prepare the chicken by slicing each chicken breast in half horizontally to create four thinner pieces. Pat them dry with paper towels and generously season both sides with salt and pepper

Next, heat a 10-inch sauté pan over medium to medium-high heat until hot. Add enough olive oil to coat the pan, then place the chicken pieces in a single layer. Cook for 4 to 5 minutes per side, until both sides are golden brown and the chicken is fully cooked. Transfer the chicken to a large plate once done. If your pan is small, cook the chicken in batches.

Lower the heat to low. Add cream cheese, cream, butter, and parmesan cheese to the pan, stirring until the butter and cream cheese are melted while scraping up any browned bits from the bottom. Raise the heat to medium and bring the sauce to a simmer. Add the spinach, stirring until wilted. Then mix in the minced garlic and oregano until everything is well combined.

Place the chicken back into the pan along with any excess liquid on the plate, and let it simmer for 1 minute. Add sun-dried tomatoes and chopped basil on top of the chicken. Turn off the heat. Serve immediately on its own or over noodles. If desired, sprinkle with extra grated parmesan cheese and enjoy!!