Tuscan Chicken

Preparation time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Yield: 6-8 Servings

Ingredients:

• 1 Tbsp. extra-virgin olive oil
• 2 lbs. boneless, skinless chicken thighs
• Kosher salt
• Freshly ground black pepper
• 1 Tbsp. dried oregano
• 1/2 c. chicken broth
• 2 Tbsp. lemon juice
• 3 Tbsp. butter
• 6 garlic cloves, minced
• 1 1/2 c. cherry tomatoes, halved
• 8 oz. mushrooms, cleaned and quartered
• 16 oz. baby spinach
• 1/2 c. heavy cream
• 1 oz. freshly grated Parmesan, plus extra for garnish
• 2 oz. goat cheese
• lemon wedges, for serving (optional)

Directions:

1. Heat oil in a skillet over medium heat. Season chicken with salt, pepper, and oregano. Cook chicken in oil until golden and no longer pink, about 8 minutes per side. Remove chicken from skillet and set aside.
2. Deglaze skillet with chicken both and lemon juice. Add and melt butter over medium heat. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and cook until tomatoes begin to burst. Add mushrooms and spinach and cook until spinach begins to wilt.
3. Stir in heavy cream, Parmesan, and goat cheese. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through.
4. Serve with lemon wedges and extra Parmesan, if desired. Can be served over pasta or rice or with a side of bread.

Recipe from Christine Christensen