Cooking Instructions

• In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until browned on both sides and an instant-read thermometer inserted into the thickest part of the breast reads 165°, about 8 minutes per side. Remove from skillet and set aside.
• In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst, then add spinach and cook until spinach has begun to wilt.
• Stir in heavy cream and Parmesan and bring the mixture to a simmer. Reduce heat to low and simmer until the sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, about 5 to 7 minutes.
• Serve with lemon wedges.