Creamy Garlic Chicken Spinach (Printer-friendly)

Succulent chicken in a rich garlic cream sauce with spinach and tangy sundried tomatoes.

# What You'll Need:

→ Protein

01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon ground black pepper
04 - 1 tablespoon olive oil

→ Aromatics

05 - 4 cloves garlic, minced
06 - 1 small onion, finely chopped

→ Vegetables

07 - 4 cups fresh baby spinach
08 - 1/3 cup sundried tomatoes in oil, drained and sliced

→ Sauce

09 - 1 cup heavy cream
10 - 1/2 cup low-sodium chicken broth
11 - 1/3 cup grated Parmesan cheese
12 - 1 teaspoon Italian seasoning
13 - 1/4 teaspoon crushed red pepper flakes

→ Garnish

14 - 2 tablespoons chopped fresh parsley

# How To Make It:

01 - Season both sides of the chicken breasts evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 5-6 minutes per side until golden brown and cooked through. Transfer chicken to a plate and reserve.
03 - In the same skillet, add chopped onion and sauté for 2-3 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in sliced sundried tomatoes and cook for 1 minute to release their flavors.
05 - Pour in chicken broth and scrape up browned bits from the bottom of the skillet. Reduce heat to medium.
06 - Add heavy cream, Parmesan cheese, Italian seasoning, and crushed red pepper flakes. Stir continuously until sauce is smooth and begins to thicken, about 2-3 minutes.
07 - Add fresh spinach and cook for 2 minutes until just wilted.
08 - Return chicken breasts to the skillet, nestling them into the sauce. Simmer for 3-4 minutes until chicken is heated through and flavors have melded together.
09 - Sprinkle with chopped fresh parsley and serve immediately while hot.

# Expert Tips:

01 -
  • The sauce comes together faster than you can boil water for pasta
  • Leftovers taste even better the next day, if you somehow have any
  • Looks restaurant fancy but uses ingredients you probably keep stocked
02 -
  • Keep the cream at a gentle simmer once added, boiling can cause it to separate
  • The sauce continues thickening as it cools slightly, so dont overdo it
  • Sundried tomatoes vary in saltiness, taste your sauce before adding more salt
03 -
  • Have all ingredients prepped before you start, the sauce moves fast once you begin
  • Grate extra Parmesan, people always ask for more at the table

Go Back