Creamy Tomato Chicken
A simple recipe to take advantage of tomatoes at the peak of the season!
Ingredients
- 2 Boneless skinless chicken breasts Butterflied
- 1 ½ tsp Kosher salt
- ¾ tsp Black pepper
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 3 tbsp Olive oil Divided
- 1 ½ lbs Cherry tomatoes
- 2 tbsp Minced garlic
- 6-8 sprigs Fresh thyme
- 3-4 large handfuls Fresh spinach
- 1 cup Heavy cream
- Salt & pepper to taste
Instructions
- Begin by seasoning the chicken breasts with salt, pepper, paprika, garlic powder & onion powder on both sides while heating a large skillet with 2 tablespoons of olive oil over medium high heat.
- Once hot, add the chicken & sear for 8-10 minutes, flipping halfway. Once the chicken has been added to the pan, don’t move or adjust it, this will help to create a nice golden brown crust.
- After the chicken is finished browning (it’s okay if it’s not fully cooked at this point), set it aside and add another tablespoon of olive oil.
- Next, add tomatoes, garlic, thyme & a pinch of salt & pepper to taste.
- Lower the heat to a simmer & toss to coat tomatoes in olive oil & seasoning. Leave the tomatoes to cook for 10-15 minutes, stirring occasionally. As the tomatoes cook, they will begin to burst & release their juices. This will create the sauce. As the tomatoes soften, you can go in with a wooden spoon & lightly press on them to help them burst.
- After the 15 minutes are up, the tomatoes should have all burst & the sauce should be slightly thickened. Turn the heat to high & let the sauce bubble up for 2 minutes before adding the spinach. Season with a pinch of salt & pepper & cover. Leave the pan covered for 1-2 minutes to wilt the spinach.
- Next, add in the cream & stir to combine. Taste & adjust seasoning if needed.
- Return the chicken to the pan & cover for 5 minutes to finish cooking the chicken.
- Serve with pasta, rice or potatoes & enjoy!
Notes
Recipe by Millennial Kitchen
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