Indulge in the rustic charm of Tuscany with this vibrant chicken dish. Sweet cherry tomatoes burst with flavor in a creamy, Parmesan-infused sauce, creating a symphony of taste that will transport you to the Italian countryside. Serve over creamy polenta, pasta, or crusty bread to soak up every last drop of the luscious sauce.

Follow The Directions

01

Step

Heat olive oil in a large, heavy-bottomed skillet over medium heat. Season chicken with cayenne pepper, salt, and pepper. Add chicken to the hot skillet and brown for 4 minutes on each side. Remove chicken to a plate; it will not be cooked through at this point. (Total time: 10 minutes)

02

Step

Add chopped onion to the skillet and sauté until translucent, about 5 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Add halved cherry tomatoes and cook until their skins begin to wrinkle and release their juices, about 2 minutes. Add chopped spinach and cook until wilted, about 1 to 2 minutes. (Total time: 10 minutes)

03

Step

Pour in coconut cream and stir in Parmesan cheese. Bring to a simmer and cook for 7 to 10 minutes, allowing the sauce to thicken slightly. Return chicken to the pan and simmer, basting with the sauce as it cooks, until the chicken is cooked through and the juices run clear when pierced with a fork, another 7 to 10 minutes. (Total time: 20 minutes)

04

Step

Garnish with additional Parmesan cheese and serve hot over your choice of accompaniment.

For a richer flavor, use sun-dried tomatoes in oil, drained, in addition to the cherry tomatoes.
If you don't have coconut cream, heavy cream can be substituted, but the flavor profile will be slightly different.
A splash of dry white wine, such as Pinot Grigio, can be added to the sauce for extra depth of flavor.
Adjust the amount of cayenne pepper to your preference. For a milder dish, omit it altogether.

Adriana Howe

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