Creamy Tuscan Chicken With Cherry Tomatoes

It’s that time of year when our garden is pumping out the tomatoes. I mean, a shocking amount of tomatoes.

I’ve given them away to family and neighbors, we’ve canned until we can stand to can anymore, and we’re still coming up with ways to use them in recipes.

This Creamy Tuscan Chicken with Cherry Tomatoes is our latest concotion. It’s a great way to use up some of our overload of garden cherry tomatoes, but it’s so good that I guarantee you we will be making it again, and again, with grocery store tomatoes once our garden stops producing.

How to Make Creamy Tuscan Chicken with Cherry Tomatoes

I love a good dish that comes together fast, and only uses one pan. Hooray for less clean-up!

Cook the Chicken Breasts

For this dish, you brown your seasoned chicken breasts in a little olive oil in a large pan. You want to continue cooking them until they are no longer pink in the middle, and golden on the outside.

Add the Veggies

In the same skillet over medium heat, melt the butter. Stir in the garlic and cook for just about a minute. Then add the cherry tomatoes, and little more salt and pepper. When the tomatoes start to burst, it’s time to add in a few handfuls of spinach. Continue cooking until it wilts.

Isn’t it pretty?

Make the Sauce

Stir in the heavy cream and Parmesan cheese, and bring it all to a simmer. Reduce heat to low, and continue cooking until the sauce begins to thicken and reduce.

Add the chicken back into the pan, and cook for about 6 or 7 minutes more until the chicken is warmed through.

Serve!

That’s it! I knew you would be impressed.

This is a one-pan meal with your veggies built right in, so all you need is some delicious, crusty bread for dipping in that creamy sauce.

This recipe is a triple threat:

• it’s great for using up an abundance of garden tomatoes
• it’s the perfect one-pan, quick and & easy meal to get you through the back-to-school rush, and busy weeknights
• it’s soooo good

So there you have it.

Cheers,

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