Tuscan Chicken with Cherry Tomatoes
This dish features butterflied chicken breasts cooked in a skillet and then finished in a rich, creamy sauce. The sauce is made with coconut cream, shredded Parmesan cheese, and fresh cherry tomatoes, which are simmered together with wilted spinach, onion, and garlic. The result is a deeply flavourful and satisfying main course, perfect for a family dinner. The entire process takes about 50 minutes from start to finish.
Ingredients
- 3 tablespoons olive oil
- 4 (4 ounce) skinless, boneless chicken breast halves, butterflied
- 1 pinch cayenne pepper, or to taste
- salt and ground black pepper to taste
- 0.5 cup chopped onion
- 5 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 0.5 (8 ounce) package fresh spinach
- 1.5 cups coconut cream
- 1 cup shredded Parmesan cheese
Method
- Warm the olive oil in a large skillet. Coat the butterflied chicken breasts with cayenne, salt, and black pepper. Place the chicken in the skillet and cook for 4 minutes on each side to brown. Transfer the partially cooked chicken to a plate.
- Place the chopped onion into the same skillet and cook for about 5 minutes until softened. Stir in the minced garlic and cook for 30 seconds. Add the halved cherry tomatoes and cook for 2 minutes until their skins start to wrinkle. Mix in the fresh spinach and cook for 1 to 2 minutes until it wilts.
- Pour in the coconut cream and add the shredded Parmesan cheese, then let the sauce simmer for 7 to 10 minutes. Put the chicken back into the pan and continue to simmer, spooning the sauce over the chicken, for another 7 to 10 minutes until the chicken is cooked through.
Nutrition (per serving)
Calories620 kcal
Fat50 g
Sugars1 g
Protein35 g
Sodium421 mg
Recipe details
CategoryMain course
Cuisineamerican
AuthorAngie Bergman
