Creamy Garlic Chicken Spinach (Printable)
Succulent chicken breasts cooked in a garlic cream sauce with spinach and cherry tomatoes.
# What You'll 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 mixed oregano, basil, thyme)
09 - 1/4 teaspoon red pepper flakes (optional)
10 - 1/2 cup grated Parmesan cheese
→ Vegetables
11 - 2 cups baby spinach, packed
12 - 1 cup cherry tomatoes, halved
# How To Make:
01 - Season the chicken breasts on both sides with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side until golden and cooked through. Transfer to a plate and cover to keep warm.
03 - Reduce heat to medium. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
04 - Pour in the heavy cream and chicken broth, stirring to combine. Add the dried Italian herbs and red pepper flakes (if using). Bring to a gentle simmer.
05 - Stir in the Parmesan cheese until melted and the sauce is smooth.
06 - Add the baby spinach and cherry tomatoes. Cook for 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.
07 - Return the chicken to the skillet, spooning sauce and vegetables over the top. Simmer for 2-3 minutes to reheat and combine flavors. Serve hot, garnished with extra Parmesan and fresh herbs if desired.
# Expert Tips:
01 -
- The sauce comes together so effortlessly youll feel like you cheated
- Leftovers somehow taste even better the next day
02 -
- Dont let the garlic burn or itll turn bitter instantly
- The sauce continues thickening off the heat so dont reduce it too far
03 -
- Take the chicken out a few minutes early if youre unsure about doneness
- Grate extra Parmesan for serving because everyone always wants more