Description
A comforting weeknight meal featuring tender chicken in a rich, garlicky Parmesan cream sauce with wilted spinach.
Ingredients
- 2 chicken breasts (boneless, skinless; about 1 to 1¼ lb total)
- Salt and pepper, to taste
- 1/2 cup flour (for breading)
- 2–3 Tbsp olive oil (for cooking)
- 2 cloves garlic, minced (or 1 tsp garlic paste)
- 1 cup fresh spinach (packed) — or 8 oz baby spinach
- 1/2 cup chicken broth (or white wine for deglazing)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese (or Pecorino Romano)
- Optional: lemon zest or a squeeze of lemon, red pepper flakes, chopped parsley for garnish.
Instructions
- Pat chicken dry and season both sides with salt and pepper.
- Lightly coat each breast in flour, shaking off excess.
- Heat 2–3 tablespoons olive oil in a large skillet over medium heat.
- Add the breaded chicken. Cook 6–7 minutes per side, until golden and the internal temperature reaches 165°F (74°C). Remove chicken and set aside.
- Reduce heat to medium-low. Add minced garlic to the pan and sauté 30–60 seconds until fragrant.
- Add the spinach and cook, stirring, until just wilted (about 1–2 minutes).
- Pour in the chicken broth and scrape up browned bits from the pan. Let it reduce slightly for 1 minute.
- Stir in the heavy cream and bring to a gentle simmer. Cook 2–3 minutes until slightly thickened.
- Add the grated Parmesan and stir until melted and smooth. Taste and adjust seasoning.
- Return the chicken to the pan and simmer 2–3 minutes so the chicken warms in the sauce and flavors meld.
Notes
Keep the sauce at a gentle simmer — boiling can cause cream to separate. If sauce is too thin, simmer a little longer; if too thick, add a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian