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Creamy Tuscan Chicken


  • 3 tablespoons extra virgin olive oil
  • 1 pound boneless skinless chicken breasts
  • kosher salt
  • freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 1.5 cups cherry tomatoes, halved
  • 3 cups baby spinach
  • 1/2 cup oat milk or milk of choice
  • 1/4 cup freshly grated parmesan cheese
  • lemon wedges for serving


  1. In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside.
  2. In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
  3. Stir in oat milk (or milk of choice) and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes.
  4. Serve with lemon wedges.

Serves 4

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