Creamy Garlic Chicken Spinach (Printable)
Succulent chicken with rich garlic cream, spinach, and juicy cherry tomatoes.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 5 ounces 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 Make:
01 - Season the chicken breasts evenly with salt and black pepper on both sides.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5 to 6 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely to keep warm.
03 - In the same skillet, add minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
04 - Add cherry tomatoes and cook for 2 to 3 minutes until slightly softened and beginning to release their juices.
05 - Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Add heavy cream, Parmesan cheese, and Italian herbs. Stir well and bring to a gentle simmer.
06 - Add fresh spinach and cook until just wilted, about 2 minutes, stirring occasionally.
07 - Return chicken breasts to the skillet, spoon sauce generously over the top, and simmer for another 2 to 3 minutes until heated through.
08 - Taste the sauce and adjust seasoning if needed. Serve hot, garnished with additional Parmesan cheese if desired.
# Expert Tips:
01 -
- It comes together in under 45 minutes but tastes like it simmered all afternoon
- The sauce creates itself from the pan juices, making cleanup feel almost reasonable
02 -
- Room temperature chicken cooks more evenly than cold from the fridge
- The sauce will thicken as it stands off the heat, so do not panic if it looks thin initially
03 -
- If the sauce splits, whisk in a splash of cold cream and it will come back together
- Leftovers actually taste better the next day as the flavors continue to develop