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Tuscan Chicken with Cherry Tomatoes
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Butterflied chicken breasts in creamy coconut Parmesan sauce with cherry tomatoes - bursting with flavor!
Ingredients:
  • 3 tablespoons olive oil
  • 4 (4 ounce) skinless, boneless chicken breast halves, butterflied
  • 1 pinch cayenne pepper, or to taste
  • salt and ground black pepper to taste
  • 0.5 cup chopped onion
  • 5 cloves garlic, minced
  • 1 pint cherry tomatoes, halved
  • 0.5 (8 ounce) package fresh spinach
  • 1.5 cups coconut cream
  • 1 cup shredded Parmesan cheese
Instructions:
  • In a large skillet over medium heat, warm the oil. Season the chicken with cayenne, salt, and pepper, then brown it in the skillet for 4 minutes on each side. Transfer the chicken to a plate; it will be partially cooked at this stage.
  • In a hot skillet, saute onion until translucent for about 5 minutes. Add garlic and cook until fragrant for about 30 seconds. Toss in cherry tomatoes and cook until skins start to wrinkle for about 2 minutes. Finally, stir in spinach and cook until wilted for 1 to 2 minutes.
  • Simmer the coconut cream and Parmesan cheese for 7 to 10 minutes. Return the chicken to the pan, baste with the sauce, and simmer until the juices run clear, another 7 to 10 minutes.

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