Creamy Garlic Chicken with Wilted Spinach
Ingredients
- 4chicken breast (boneless, skinless)
- 5 ouncesspinach (fresh)
- 4 clovesgarlic
- 3 tablespoonolive oil
- ¾ cupheavy cream
- ½ cupchicken broth
- ½ cupparmesan cheese
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Method
- 01
Pat 4 chicken breasts dry and season both sides generously with salt and black pepper.
- 02
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and cook for 6–7 minutes per side until golden and cooked through (165°F at the thickest part). Transfer to a plate.
- 03
In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Pour in 1/2 cup chicken broth and 3/4 cup heavy cream, stirring to combine.
- 04
Bring the sauce to a gentle simmer and stir in 1/2 cup parmesan cheese until melted and smooth. Season with salt, pepper, and 1/4 teaspoon red pepper flakes to taste.
- 05
Add the 5 ounces fresh spinach to the skillet in batches, stirring until each batch wilts (about 1–2 minutes total).
- 06
Return the chicken to the skillet and spoon the creamy spinach sauce over the breasts. Simmer for 1–2 minutes until heated through. Serve immediately over pasta, rice, or crusty bread.
Spice Tips
For warmth, add a pinch more red pepper flakes or a dash of cayenne. A squeeze of fresh lemon juice brightens the cream sauce beautifully. If you like herbaceous notes, stir in fresh basil or thyme at the end of cooking.
Leftovers keep refrigerated for up to 3 days. Reheat gently on the stovetop with a splash of broth to loosen the sauce. You can substitute heavy cream with half-and-half for a lighter version.