Creamy Garlic Chicken with Spinach: A Weeknight Delight
Weeknights just got easier (and tastier!) with this Creamy Garlic Chicken with Spinach. Tender chicken breasts in a luscious garlic cream sauce with sautéed spinach make for a perfect weeknight dinner or an elegant meal for guests. Imagine juicy chicken coated in a rich, garlicky sauce, nestled amongst vibrant spinach. It’s a feast for the eyes and the taste buds, perfect for any occasion. This easy recipe is ideal for beginner cooks, requiring minimal ingredients and delivering maximum flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course, Dinner
- Method: Sauté, Simmer
- Cuisine: American, Italian-Inspired
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ⅓ cup grated Parmesan cheese
- 3 cups fresh spinach
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Season the chicken breasts generously with salt, pepper, and Italian seasoning. Make sure the chicken is evenly coated with the seasoning on both sides. You can also marinate the chicken for a longer period of time for a more intense flavor.
- Sear the Chicken: Heat olive oil in a large skillet (preferably a cast-iron skillet) over medium-high heat. The skillet should be hot before you add the chicken. Add the chicken breasts to the skillet and sear for 4-5 minutes on each side, until golden brown and fully cooked. Searing the chicken creates a nice crust and helps to lock in the juices. Don’t overcrowd the pan, as this will cause the chicken to steam instead of sear. If you have a lot of chicken, you may need to sear it in batches. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). This is the safe internal temperature for cooked chicken. Remove the chicken from the skillet and set aside.
- Sauté the Garlic: In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 1 minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Sautéing the garlic in the same skillet where you seared the chicken will also add extra flavor from the browned bits at the bottom of the pan.
- Make the Sauce: Pour in the chicken broth and heavy cream, stirring to combine. Add the grated Parmesan cheese and let it simmer for 2-3 minutes, until the sauce thickens slightly. Simmering the sauce allows it to reduce and thicken. Stir the sauce frequently to prevent it from sticking to the bottom of the pan.
- Add the Spinach: Toss in the fresh spinach and cook until wilted. Spinach wilts very quickly, so it only needs to be cooked for a short time. You can also add other vegetables at this point, such as sun-dried tomatoes, artichoke hearts, or mushrooms.
- Combine and Serve: Return the chicken to the skillet and coat it with the sauce. Make sure the chicken is heated through. Serve hot with your favorite sides.
Notes
- Use a meat thermometer to ensure chicken is cooked through (165°F).
- Don’t overcrowd the pan when searing the chicken.
- Sauté garlic over medium heat to prevent burning.
- Use fresh spinach for best results.