Creamy Garlic Chicken with Wilted Spinach and Thyme
Ingredients
- 4chicken breasts (boneless, skinless)
- 6 cupsspinach (fresh)
- 4garlic
- 2 tablespoonbutter
- ¾ cupheavy cream
- ½ cupchicken broth
- ·thyme (fresh)
- ·salt
- ·black pepper
- 1 tablespoonolive oil
Prep
- 01
Pat chicken breasts dry with a paper towel.
- 02
Mince 4 cloves garlic.
- 03
Roughly chop 2 to 3 sprigs fresh thyme, and pick a few more whole sprigs for the sauce.
Method
- 01
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- 02
Season chicken breasts on both sides with salt and pepper. Once the butter foams, add chicken and cook 6 to 7 minutes per side, until golden and cooked through (internal temperature 165°F). Transfer to a plate.
- 03
In the same skillet, melt remaining 1 tablespoon butter over medium heat. Add minced garlic and cook, stirring, for 30 seconds until fragrant.
- 04
Pour in chicken broth and scrape up any browned bits from the pan. Simmer for 1 minute.
- 05
Stir in heavy cream and a few sprigs of thyme. Bring to a gentle simmer and cook 2 to 3 minutes, stirring occasionally, until slightly thickened.
- 06
Add spinach to the pan in handfuls, stirring to wilt each addition. It will reduce considerably—this takes 2 to 3 minutes total.
- 07
Taste and adjust seasoning with salt and pepper. Return chicken to the skillet and warm through for 1 minute. Serve over rice, pasta, or crusty bread.
Spice Tips
To add warmth, dust the finished dish with ¼ teaspoon white pepper or a pinch of nutmeg. A squeeze of fresh lemon juice brightens the cream sauce. For deeper flavor, stir in ½ teaspoon Dijon mustard when you add the cream.
This dish comes together in about 25 minutes. Spinach can be swapped for kale (add 1 minute to the wilting time). For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.