The first step is to prepare the chicken breast. To create this recipe, I split two large chicken breasts in half. I had four pieces of chicken. Season each side with salt, pepper, and oregano.

Heat oil in a skillet over medium heat. Then, when the oil is hot, add the chicken and cook until golden on each side, about 7 minutes per side. Remove and set aside.

Add unsalted butter to the same skillet and place it over medium heat. Add the garlic and stir for approximately a minute.

Add cherry tomatoes and cook until the tomatoes begin to burst about 5 minutes. Then add the spinach and season with salt and pepper to taste. Cook, occasionally stirring, until the spinach starts to droop.

Stir in the heavy cream and parmesan cheese and bring to a simmer. Reduce the heat to low and continue cooking until the sauce is slightly reduced. Return the chicken to the skillet and cook for about 7 minutes.

I prefer serving with lemon wedges because the lemon adds a lovely bit of brightness to the taste!