Step 1

Mince 3 garlic cloves. Trim and cut 1 pound zucchini crosswise into 1/4-inch thick rounds. Trim and cut 1 pound asparagus on a slight diagonal into 1-inch pieces. Place 1 cup frozen peas in a fine-mesh strainer and run under lukewarm water to thaw.

Step 2

Working with 1 piece of chicken at a time, place 4 boneless, skinless chicken breasts in a large resealable bag and pound to an even 1/2-inch thickness. Pat the chicken dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper.

Step 3

Heat 1 tablespoon of the olive oil in a 12-inch skillet or frying pan over medium-high heat until shimmering. Add half of the chicken in a single layer and sear until browned, 3 to 5 minutes per side. Transfer to a large plate (the chicken will not be cooked through). Add the remaining 1 tablespoon olive oil to the skillet and repeat searing the remaining chicken. Transfer to the same plate.

Step 4

Add the zucchini, asparagus, and 1 pint cherry tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes begin to blister and the zucchini and asparagus start to brown in spots, 3 to 5 minutes. Add the garlic, peas, remaining 1 teaspoon kosher salt, remaining 1/2 teaspoon black pepper, 1 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes. Cook, stirring occasionally, until fragrant, about 1 minute.

Step 5

Add 1 cup heavy cream and 3/4 cup low-sodium chicken broth, and stir to combine. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to maintain a gentle simmer and cook until the sauce is slightly thickened, 4 to 8 minutes.

Step 6

Add 5 ounces baby spinach a few handfuls at a time and cook until just wilted, about 1 minute. Return the chicken and any accumulated juices on the plate to the pan nestling the chicken in the sauce and vegetables. Cook until the chicken is cooked through and registers at least 165ºF on an instant-read thermometer, about 5 minutes.