Description
This Irresistible Creamy Spinach Chicken recipe features tender seared chicken breasts cooked in a luscious parmesan cream sauce with garlic and fresh spinach. Ready in just 30 minutes, it’s a comforting and flavorful dish perfect for a hearty weeknight dinner.
Ingredients
Scale
For the Chicken:
- 4 boneless skinless chicken breasts (about 1.5–2 lbs)
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Sauce:
- 1 tablespoon unsalted butter
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup grated parmesan cheese
- 2 cups baby spinach, roughly chopped
- Red pepper flakes, optional (for heat)
Instructions
- Season the chicken: Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper to enhance flavor and help achieve a crisp exterior.
- Heat the oil: Warm 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, preparing the pan for searing.
- Sear the chicken: Add the chicken breasts and cook for 5–7 minutes per side, until they develop a golden-brown crust and reach an internal temperature of 165°F (74°C) to ensure doneness.
- Set chicken aside: Remove the cooked chicken from the skillet and tent loosely with foil to keep warm while you prepare the sauce.
- Sauté garlic in butter: In the same skillet, melt 1 tablespoon of unsalted butter, then add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Deglaze the pan: Pour in 1/2 cup chicken broth to loosen browned bits from the bottom of the skillet, adding depth of flavor to the sauce.
- Add cream and seasonings: Stir in 1 cup heavy cream, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder. Allow the mixture to simmer gently to thicken slightly.
- Incorporate parmesan cheese: Add 1/2 cup grated parmesan cheese to the sauce, stirring until melted and smoothly combined.
- Add spinach: Stir in 2 cups roughly chopped baby spinach and cook for 2–3 minutes until wilted, adding freshness and color to the sauce.
- Return chicken to the skillet: Nestle the seared chicken breasts back into the creamy spinach sauce, spooning sauce over the top to coat.
- Simmer to blend flavors: Let the chicken and sauce simmer together for 2–3 minutes to reheat the chicken and meld the flavors beautifully.
- Serve hot: Transfer chicken to plates and spoon extra sauce over the top. Serve immediately with your favorite side dish such as rice, pasta, or roasted vegetables.
Notes
- Ensure chicken breasts are of even thickness for uniform cooking; pound if necessary.
- You can substitute baby kale for spinach for a slightly different texture and flavor.
- For a lighter version, use half-and-half instead of heavy cream.
- Red pepper flakes can be added to the sauce for a subtle spicy kick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on stovetop or microwave to avoid curdling the cream sauce.
