Description
A cozy and creamy one-skillet chicken dish with a garlic-Parmesan sauce and fresh spinach. Quick, comforting, and perfect for busy weeknights or easy leftovers.
Ingredients
- 2 boneless, skinless chicken breasts (about 450 g / 1 lb), cut into 1-inch pieces
- 1 tablespoon olive oil (15 ml)
- 2 tablespoons butter (28 g)
- 4 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1/2 cup low-sodium chicken broth (120 ml)
- 1/2 cup heavy cream (120 ml)
- 1/4 cup grated Parmesan cheese (25 g)
- 4 cups fresh spinach (about 120 g)
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
Instructions
- Pat the chicken dry and season with salt and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add chicken in a single layer and cook for 5–7 minutes, turning halfway, until golden and cooked through. Transfer to a plate.
- Reduce heat to medium. Add garlic and sauté for 1 minute until fragrant.
- Pour in chicken broth and scrape up browned bits. Simmer for 1 minute.
- Stir in heavy cream and bring to a gentle simmer.
- Add Parmesan and stir until melted and smooth.
- Add spinach in batches, stirring until wilted.
- Return chicken and juices to skillet. Simmer 1–2 minutes to heat through.
- Adjust seasoning with salt and pepper. Serve hot.
Notes
- Don’t boil the cream sauce—simmer gently for a smooth texture.
- Add red pepper flakes for a hint of spice.
- Use half-and-half for a lighter version.
- Swap in boneless chicken thighs for more flavor and tenderness.
- Use thawed, drained frozen spinach if fresh is unavailable.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380
- Sugar: 1g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 125mg
