Creamy Garlic Chicken Spinach (Printable)

Tender chicken breasts in rich garlic cream sauce with spinach and sundried tomatoes for a savory dinner option.

# What You 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:

01 - Generously season both sides of each chicken breast with salt and black pepper, pressing the seasoning into the meat to ensure adherence.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer chicken to a clean plate and tent with foil to retain moisture.
03 - Reduce heat to medium. Add chopped onion to the same skillet and sauté for 2 to 3 minutes until translucent and softened. Add minced garlic and cook for 1 minute until fragrant, being careful not to brown the garlic.
04 - Stir in the sliced sundried tomatoes and cook for 1 minute to release their oils and infuse the pan with flavor.
05 - Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce heat to medium-low and let the broth simmer for 1 minute to reduce slightly.
06 - Add heavy cream, grated Parmesan cheese, Italian seasoning, and crushed red pepper flakes. Stir continuously until the cheese melts and the sauce becomes smooth and velvety. Allow to simmer for 2 to 3 minutes until slightly thickened.
07 - Add fresh baby spinach to the sauce in batches, stirring until each batch wilts before adding more. Cook for approximately 2 minutes until all spinach is tender and incorporated.
08 - Return the seared chicken breasts to the skillet, nestling them into the sauce. Simmer for 3 to 4 minutes over low heat until the chicken is heated through and the flavors have melded together.
09 - Remove skillet from heat. Sprinkle chopped fresh parsley over the top as a garnish. Serve immediately while hot, accompanied by your choice of pasta, rice, or mashed potatoes.

# Expert Tips:

01 -
  • The sauce is so incredibly velvety youll want to lick the plate
  • It comes together faster than calling for takeout but tastes like a restaurant meal
02 -
  • Do not let the garlic burn or it will turn bitter and ruin the sauce
  • The sauce will continue to thicken as it stands off the heat
03 -
  • Pound the chicken to even thickness before cooking for more consistent results
  • Let the chicken rest for a few minutes after searing to keep it juicy

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