Scale

2 large boneless, skinless chicken breasts (cut in half lengthwise)

1 tsp salt

½ tsp black pepper

½ tsp paprika

2 tbsp olive oil

3 cloves garlic, minced

1 cup heavy cream

½ cup chicken broth

½ cup grated Parmesan cheese

1 tsp Italian seasoning

1 cup cherry tomatoes, halved

2 cups fresh spinach

1 tbsp butter

Season the chicken breasts with salt, pepper, and paprika.

Heat olive oil in a large pan over medium heat. Add chicken and cook for 4-5 minutes per side until golden brown. Remove and set aside.

In the same pan, melt butter and sauté garlic for 30 seconds until fragrant.

Pour in chicken broth and heavy cream, then stir in Parmesan cheese and Italian seasoning. Let simmer for 2 minutes.

Add cherry tomatoes and spinach, cooking until the spinach wilts.

Return the chicken to the pan and let it simmer in the sauce for 5 minutes until fully cooked.

Serve hot with pasta, rice, or mashed potatoes.