Creamy Garlic Chicken Spinach (Printer-friendly)
Tender chicken in creamy garlic sauce with spinach and sundried tomatoes, ideal for a cozy meal.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon paprika
05 - 2 tablespoons olive oil
→ Sauce
06 - 3 tablespoons unsalted butter
07 - 6 cloves garlic, minced
08 - 1 cup heavy cream
09 - ½ cup chicken broth
10 - ⅓ cup grated Parmesan cheese
11 - ½ teaspoon dried Italian herbs
12 - ⅛ teaspoon crushed red pepper flakes (optional)
→ Vegetables
13 - 2 cups fresh baby spinach
14 - ½ cup sundried tomatoes, drained and sliced
# How To Make It:
01 - Season both sides of each chicken breast thoroughly with salt, black pepper, and paprika, ensuring even coverage.
02 - Heat olive oil in a large skillet over medium-high heat. Place chicken in the pan and cook for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer chicken to a plate and tent with foil to keep warm.
03 - Reduce heat to medium. Add butter to the skillet and allow to melt. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
04 - Pour in heavy cream and chicken broth. Add grated Parmesan, Italian herbs, and crushed red pepper flakes if desired. Stir continuously and bring to a gentle simmer. Cook for 3 to 4 minutes until sauce slightly thickens and coats the back of a spoon.
05 - Stir in sundried tomatoes and fresh spinach. Cook for 2 to 3 minutes, tossing occasionally, until spinach is completely wilted and incorporated into the sauce.
06 - Return chicken breasts to the skillet, nestling them into the sauce. Spoon sauce generously over the top. Simmer for 2 to 3 minutes until chicken is heated through. Serve immediately with additional Parmesan if desired.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like something you would order at a nice Italian restaurant
- Leftovers reheat beautifully for an effortless lunch the next day
02 -
- If your sauce starts looking too thick simply splash in a bit more broth or cream
- The garlic only needs about 60 seconds or it will turn bitter and ruin the sauce
03 -
- Use room temperature cream to prevent it from separating when added to the hot pan
- Grate your own Parmesan cheese because pre shredded cheese contains anti caking agents that make sauce grainy