Quick Pan-Seared Cheesy Spinach & Tomato Chicken Breast

Instructions

1. 1

   Season the chicken breast all over with salt, pepper and paprika. Let it sit while the pan heats — a minute or two helps seasoning stick, dear.

2. 2

   Heat a skillet over medium-high and add the olive oil (or butter). When shimmering, add the chicken and sear 4–5 minutes without moving it so a golden crust forms.

3. 3

   Flip the chicken and immediately lower heat to medium. Add minced garlic to the pan edge so it softens but doesn't burn — about 30 seconds.

4. 4

   Scatter cherry tomatoes around the chicken and pile the spinach on top. Cover the pan (or press a lid over with foil) and cook 3–4 minutes until the chicken reaches 160–165°F and spinach is wilted.

5. 5

   Uncover, sprinkle the shredded cheddar (or your chosen cheese) over the chicken and cover 30–60 seconds more to melt the cheese. If using cream cheese, dot small pieces on top and let them melt into a sauce.

6. 6

   Remove from heat, squeeze the lemon juice over the dish if using, and let the chicken rest 2 minutes before slicing. Garnish with chopped parsley or chives.