Creamy One Pan Chicken + Spinach Parmesan

This recipe is DANG good and pretty easy. It is the perfect meal to make for two with a glass of wine. ***A couple tips to make it even easier/better: Sometimes I feel like being lazy as I did the night we made this, so I bought pre-chopped onions and used a couple spoonfuls of canned minced garlic that I already had in my fridge. (This saved me roughly fifteen minutes and spared my eyes from crying about the onion) We also added mushrooms and we added 1/4 of a block of cream cheese because we are obsessed with both.

Things you’ll need:

• 2 chicken breasts
• 3 tablespoons of butter
• Salt, Pepper and Oregano (1 tsp)
• 1 medium onion, minced
• 4 cloves garlic, minced
• 1 small jar of sun dried tomatoes
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/3 cup grated parmesan cheese
• As much spinach as your heart desires
• Mushrooms (optional)
• 1/4 block of cream cheese (optional, for creamier taste)

1. First, season the chicken breasts. Using about a teaspoon of oregano, salt and pepper, season both sides of both chickens.
2. Place 3 tablespoons of butter into a large skillet with a dash of olive oil. Add some sun dried tomatoes. When the butter is melted, place chickens in pan.
3. Let them cook fully, until the center is white. Once cooked, remove chicken and keep on a plate nearby.
4. Next, make the sauce. Add 3 more tablespoons of butter, another teaspoon of oregano, onion, garlic, sun dried tomatoes, and mushrooms.
5. Slowly add in chicken broth, heavy cream and cream cheese, letting them gradually melt in. Once the sauce has thickened, add chicken back in.
6. Add as much spinach as you’d like. When the spinach is wilted and cooked in, the dish is ready to serve.