Creamy Garlic Chicken with Sautéed Spinach
Ingredients
- 4chicken breasts (boneless, skinless)
- 3 tablespoonbutter
- 6 clovesgarlic
- 1 cupheavy cream
- ½ cupchicken broth
- ½ cupparmesan cheese
- 6 cupsfresh spinach
- 2 tablespoonolive oil
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ½ teaspoondried thyme
- 1lemon
Prep
- 01
Mince 6 cloves garlic.
- 02
Cut 1 lemon into wedges.
Method
- 01
Season both sides of the chicken breasts evenly with salt, pepper, and dried thyme.
- 02
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once foaming, add the chicken breasts and cook for 6 to 7 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and set aside.
- 03
In the same skillet, melt the remaining 2 tablespoons butter over medium heat. Add the minced garlic and cook, stirring constantly, for about 1 minute until fragrant (do not burn).
- 04
Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and cook for 2 minutes to reduce slightly. Stir in the parmesan cheese until melted and smooth.
- 05
Return the chicken breasts to the skillet, nestling them into the sauce. Simmer for 3 to 4 minutes to warm through and let the flavors marry.
- 06
In a separate pan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the fresh spinach in batches, stirring, until completely wilted (about 2 minutes). Season lightly with salt and pepper.
- 07
Divide the wilted spinach among serving plates. Top with a chicken breast and spoon the creamy garlic sauce generously over each portion. Finish with a squeeze of fresh lemon juice.
Spice Tips
For subtle heat and warmth, add a pinch of cayenne pepper or red pepper flakes to the sauce in step 4. Fresh herbs like tarragon or dill stirred in at the end brighten the dish. A touch of Dijon mustard (1 teaspoon) adds tangy depth.
This dish can be made ahead: prepare the sauce and chicken through step 5, then reheat gently with a splash of broth before serving. Pairs beautifully with cauliflower rice or roasted cauliflower for a zero-carb side. Heavy cream can be swapped for full-fat Greek yogurt if preferred, though the sauce will be less rich.