Creamy Garlic Chicken Spinach (Printer-friendly)

Tender chicken with creamy garlic sauce, fresh spinach, and juicy cherry tomatoes in a comforting main dish.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.3 pounds)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons olive oil

→ Sauce

05 - 3 cloves garlic, minced
06 - 1 cup heavy cream
07 - 1/2 cup low-sodium chicken broth
08 - 1/2 teaspoon dried Italian herbs (or mixed oregano, basil, thyme)
09 - 1/4 teaspoon red pepper flakes (optional)
10 - 1/2 cup grated Parmesan cheese

→ Vegetables

11 - 2 cups baby spinach, packed
12 - 1 cup cherry tomatoes, halved

# How To Make It:

01 - Season both sides of each chicken breast evenly with salt and black pepper, ensuring full coverage for balanced flavor throughout.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and cover loosely with foil to retain warmth.
03 - Reduce heat to medium. Add minced garlic to the same skillet and sauté for approximately 30 seconds until fragrant, taking care not to burn.
04 - Pour heavy cream and chicken broth into the skillet, stirring constantly to incorporate. Add dried Italian herbs and red pepper flakes if using. Bring the mixture to a gentle simmer, stirring occasionally.
05 - Stir in grated Parmesan cheese, continuing to mix until fully melted and the sauce achieves a smooth, velvety consistency.
06 - Add baby spinach and halved cherry tomatoes to the sauce. Cook for 2 to 3 minutes, stirring gently, until spinach is completely wilted and tomatoes begin to soften but still hold their shape.
07 - Return seared chicken breasts to the skillet, arranging them in the sauce. Spoon the creamy vegetable mixture over the top of each piece. Simmer for an additional 2 to 3 minutes until chicken is heated through and flavors have melded together.
08 - Transfer chicken and sauce to serving plates. Garnish with additional grated Parmesan and fresh herbs such as basil or parsley if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • The sauce is velvety and rich but comes together in under 10 minutes
  • Everything cooks in one pan so cleanup is practically nonexistent
  • The vegetables keep it feeling light while still being deeply satisfying
02 -
  • Dont let the garlic burn or it will turn bitter and ruin the sauce
  • The sauce thickens as it cools so if it seems too thin just give it a minute
  • Parmesan from a wedge melts better than pre shredded cheese which has anti caking agents
03 -
  • Pound your chicken breasts to even thickness so they cook uniformly
  • Let the cream come to room temperature before adding to prevent curdling

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