Tuscan Chicken

• 1 tbsp. extra-virgin olive oil
• 4 boneless skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 1 tsp. dried oregano
• 3 tbsp. butter
• 3 cloves garlic, minced
• 1 1/2 cups cherry tomatoes, halved
• 3 cups baby spinach
• 1/2 cups heavy cream
• 1/4 cups freshly grated Parmesan
• Lemon wedges, for serving

1. Season chicken with salt, pepper, and oregano.
2. Heat oil in skillet over medium heat.
3. Cook chicken until golden.
4. Remove chicken from skillet and set aside.
5. In the same skillet over medium heat, melt butter.
6. Stir in garlic and cook until fragrant, about 1 minute.
7. Cook cherry tomatoes seasoned with salt and pepper with garlic until tomatoes are beginning to burst.
8. Add spinach and cook until spinach is beginning to wilt.
9. Stir in heavy cream and parmesan and bring mixture to a simmer.
10. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
11. Return chicken to skillet and cook until heated through, 5 to 7 minutes.