Description
Indulge in a rich, creamy garlic sauce with tender chicken breasts and fresh spinach. This comforting and flavorful dish is quick to prepare and sure to please anyone who loves creamy, savory dinners.
Ingredients
For the Creamy Garlic Chicken with Spinach:
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4 boneless, skinless chicken breasts (about 1.5 lbs)
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1 tablespoon olive oil
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2 tablespoons unsalted butter
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4 cloves garlic, minced
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1 cup heavy cream
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½ cup chicken broth (low-sodium)
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½ cup freshly grated Parmesan cheese
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4 cups fresh spinach (roughly 4 oz)
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Salt and pepper, to taste
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1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
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1 teaspoon Italian seasoning
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Optional: Fresh parsley, chopped (for garnish)
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Optional: Lemon zest or a squeeze of lemon juice for extra brightness
Instructions
Start by seasoning the chicken breasts on both sides with salt, pepper, and dried thyme. You can also add a pinch of Italian seasoning for extra flavor. Allow the chicken to sit at room temperature for about 10 minutes to ensure even cooking.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts to the pan. Sear each side for about 4-5 minutes, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Remove the chicken from the pan and set it aside on a plate. Keep the skillet with any juices and browned bits, as they will add flavor to the sauce.
In the same skillet, add the butter over medium heat. Once it’s melted, add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Next, pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer, allowing it to reduce slightly and thicken for 3-4 minutes. Add the freshly grated Parmesan cheese to the sauce, stirring until the cheese melts and the sauce becomes smooth and creamy.
Once the sauce is creamy, add the spinach to the pan, stirring until the leaves wilt and shrink down. This should take about 2-3 minutes. Season with a pinch of salt, pepper, and Italian seasoning to taste. You can also add a little bit of lemon zest or a squeeze of lemon juice at this point if you like a little tang to balance out the richness of the sauce.
Once the spinach has wilted and the sauce has thickened to your liking, return the seared chicken breasts to the skillet. Spoon some of the sauce over the top of each breast to coat it. Let the chicken simmer in the sauce for another 3-4 minutes to ensure it’s heated through and has absorbed some of the creamy sauce.
Once the chicken is fully coated in the creamy garlic sauce and everything is nicely heated through, remove the skillet from the heat. Serve the chicken breasts with a generous spoonful of sauce and spinach on top. Garnish with fresh parsley or additional Parmesan cheese, if desired.
Nutrition
- Calories: 400-450 kcal
- Fat: 25-30g
- Carbohydrates: 8-12g
- Protein: 35-40g