Creamy Garlic Chicken Spinach (Printable)

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

# What You 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 oregano, basil, thyme blend
09 - 1/4 teaspoon red pepper flakes (optional)
10 - 1/2 cup grated Parmesan cheese

→ Vegetables

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

# How-To:

01 - Season both sides of each chicken breast thoroughly with salt and black pepper, ensuring even coverage.
02 - Heat olive oil in a large skillet over medium-high heat. Place chicken in the pan 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 maintain warmth.
03 - Reduce heat to medium. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant, being careful not to burn.
04 - Pour in heavy cream and chicken broth, stirring continuously to incorporate. Add dried Italian herbs and red pepper flakes if using. Bring the mixture to a gentle simmer.
05 - Stir in grated Parmesan cheese 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 until spinach is completely wilted and tomatoes begin to soften slightly.
07 - Return chicken breasts to the skillet, spooning sauce and vegetables generously over each piece. Simmer for an additional 2 to 3 minutes until heated through. Serve immediately, optionally garnished with additional Parmesan and fresh herbs.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Even people who claim they do not like spinach ask for seconds
  • Everything happens in one pan so cleanup is almost nonexistent
02 -
  • Do not let the cream come to a rolling boil or it may separate and become grainy
  • The sauce continues to thicken as it sits off the heat
  • Thin leftover sauce with a splash of broth when reheating
03 -
  • Pound the chicken to even thickness so every piece finishes at the same time
  • Keep some pasta water on hand if the sauce becomes too thick

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