Creamy Garlic Chicken Spinach (Printable)
Tender chicken breasts in a rich garlic cream sauce with fresh spinach and cherry tomatoes.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 5 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 2 tablespoons olive oil
→ Sauce
05 - 4 cloves garlic, minced
06 - 1 cup cherry tomatoes, halved
07 - 2 cups fresh baby spinach
08 - 1 cup heavy cream
09 - 1/2 cup low-sodium chicken broth
10 - 1/2 cup grated Parmesan cheese
11 - 1 teaspoon dried Italian herbs or mixed herbs
12 - 1/4 teaspoon crushed red pepper flakes (optional)
# 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 breasts in the hot pan and sear for 5–6 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil to retain warmth.
03 - In the same skillet, add minced garlic and sauté for approximately 1 minute until fragrant, being careful not to burn.
04 - Add halved cherry tomatoes to the skillet and cook for 2–3 minutes until they begin to soften and release some juices.
05 - Pour in chicken broth and deglaze the pan, scraping up any browned bits from the bottom. Add heavy cream, grated Parmesan, and Italian herbs. Stir continuously to combine and bring to a gentle simmer.
06 - Add fresh baby spinach to the simmering sauce and cook for about 2 minutes until just wilted, stirring gently.
07 - Return chicken breasts to the skillet, spooning the sauce generously over the top. Simmer for an additional 2–3 minutes until everything is heated through. Taste and adjust seasoning as needed before serving hot.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Everything happens in one skillet, meaning less cleanup and more time with your people
02 -
- Heavy cream can separate if you boil it too hard—keep your sauce at a gentle simmer to maintain that silky texture
- The sauce will continue to thicken as it stands off the heat, so don't worry if it seems slightly loose in the pan
03 -
- Pound your chicken breasts to even thickness before cooking so they finish at the same time
- Grate your own Parmesan instead of buying pre-grated—it melts better and tastes fresher