Instructions

• Pat the chicken pieces dry and season both sides with salt and pepper. Heat a skillet over medium-high heat and add a little olive oil. When the oil is hot, add the chicken in a single layer (work in batches if needed) and cook until golden brown on both sides and cooked through, about 4–6 minutes per side depending on piece size. Transfer the chicken to a plate and set aside.
• Reduce the heat to medium. Add the halved cherry tomatoes and the finely chopped garlic to the pan and sauté, stirring occasionally, until the tomatoes begin to soften and the garlic is fragrant, about 2 minutes.
• Pour in the chicken broth and the heavy cream, then add the dried oregano. Stir, scraping up any browned bits from the bottom of the pan, and bring the mixture to a gentle simmer.
• Add the baby spinach to the simmering sauce and cook, stirring, until the spinach is wilted and the sauce thickens slightly, about 3–4 minutes. Taste and season with additional salt and pepper if needed.
• Return the cooked chicken to the pan, nestle it into the sauce, and heat for 1–2 minutes to warm the chicken through and coat it in the sauce.
• Remove the pan from the heat, sprinkle the grated Parmesan over the sauce and chicken, and stir until the cheese melts and the sauce becomes creamy. Serve warm.