4-6 boneless, skinless chicken breasts
2 cups frozen spinach, thawed and drained
1 (14.5 oz.) can seasoned diced tomatoes (with basil and oregano)
3 cloves garlic, minced
1/2 yellow onion, chopped
3/4 cup milk
2/3 cup parmesan cheese, grated
1/2 cup heavy cream
1/2 cup low-sodium chicken stock
2 tablespoons cornstarch
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
olive oil, as needed
kosher salt and freshly ground pepper, to taste
Step 1: Heat olive oil in a large skillet over medium-high heat and brown chicken on all sides. Continue cooking until chicken is cooked through and juices run clear.
Step 2: Remove chicken from pan, cover with aluminum foil, and set aside.
Step 3: Heat 2 tablespoons olive oil in the same skillet over medium-high heat and sauté onions for 6-8 minutes, or until softened and translucent. Add garlic and cook for another 1 minute, or until fragrant.
Step 4: Stir in tomatoes (with juices), chicken stock and spinach, and season with basil, oregano, salt and pepper.
Step 5: In a small bowl, whisk cornstarch and milk to create a slurry, stirring until smooth. Pour slurry and heavy cream into sauce mixture, and bring to a gentle boil.
Step 6: Stir in cheese until smooth and return chicken to pan. Cook for 5-10 minutes, or until chicken is warmed through.