Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon all-purpose flour (optional, for thickening)
- 1 tablespoon butter
Instructions
- Prepare the Chicken:
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
- Make the Sauce:
- In the same skillet, reduce heat to medium and add the butter. Once melted, add the minced garlic and cook for about 1 minute until fragrant.
- Stir in the flour (if using) and cook for another minute, allowing it to form a roux.
- Gradually whisk in the chicken broth and heavy cream. Bring the mixture to a simmer and cook for 3-4 minutes, or until the sauce has slightly thickened.
- Add Spinach and Cheese:
- Stir in the chopped spinach and grated Parmesan cheese. Cook for another 2-3 minutes until the spinach is wilted and the cheese is melted into the sauce. Season with dried oregano, salt, and pepper to taste.
- Combine and Serve:
- Return the cooked chicken breasts to the skillet, spooning some of the sauce over them. Allow the chicken to simmer in the sauce for an additional 2-3 minutes to ensure it’s heated through and coated with the sauce.
- Serve hot, spooning extra sauce over the chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 400 kcal
- Fat: 25g
- Carbohydrates: 10g
- Protein: 32g