Tuscan Chicken with Cherry Tomatoes

Simmered in a rich sauce made with coconut cream, Parmesan cheese, and garden-ripe cherry tomatoes, these butterflied chicken breasts really deliver on flavor.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 620 Calories

Ingredients

• 3 tablespoons olive oil
• salt and ground black pepper to taste
• 5 cloves garlic, minced
• 1 pinch cayenne pepper, or to taste
• 1 cup shredded Parmesan cheese
• 1 pint cherry tomatoes, halved
• 4 (4 ounce) skinless, boneless chicken breast halves, butterflied
• 0.5 cup chopped onion
• 0.5 (8 ounce) package fresh spinach
• 1.5 cups coconut cream

Recipe Instructions

Step 1

Heat oil in a large skillet over medium heat. Season chicken with cayenne, salt, and pepper. Add chicken to the hot skillet and brown for 4 minutes on each side. Remove chicken to a plate; it will not be cooked through yet.

Step 2

Add onion to the hot skillet; saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cherry tomatoes; cook until skins begin to wrinkle, about 2 minutes. Add spinach and cook until wilted, 1 to 2 minutes.

Step 3

Add coconut cream and Parmesan cheese; simmer for 7 to 10 minutes. Return chicken to the pan and simmer, basting with the sauce as it cooks, until the juices run clear, another 7 to 10 minutes.