Lighter Marry Me Chicken

Instructions

1. Cut the chicken breasts in half lengthwise so you have two thin slices. The thin slice cooks through in 3-4 minutes and stays juicy, while the thick piece burns on the outside and stays raw inside in the same time.
2. Season both sides with salt, pepper, sprinkle with paprika and oregano.
3. Heat one tablespoon of olive oil in a large, high-sided pan. You need the space so the chicken fits in a single layer: if they overlap, they steam and won't get a crust.
4. Cook the chicken 3-4 minutes on each side until golden brown. Transfer to a plate. It's fine if it's not cooked through completely inside, it will finish cooking in the sauce.
5. Press the two garlic cloves into the same pan and stir for half a minute. Don't let it brown or it will be bitter.
6. Add the halved cherry tomatoes and the tomato puree, stir for 2 minutes. It's ready when the tomato skin has burst and released its juice.
7. Turn the heat to medium, pour in the milk, and add the cream cheese. Stir until melted, about 3 minutes. Don't let it boil: milk boiled with acidic tomato breaks, but the cream cheese is what holds it together.
8. The sauce is ready when it's uniform, pale orange, and doesn't drip immediately off the spoon. Instead of heavy cream, these two give the creaminess with a third of the fat.
9. Put the chicken back in the sauce with any juices accumulated on the plate, and top with the spinach. Cover for 2 minutes until the spinach wilts.
10. Grate the parmesan over it, tear on some fresh basil, and remove from heat. Let it sit for 2 minutes: this is when the sauce thickens.