Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 cups fresh spinach leaves
- Salt and black pepper to taste
- Optional: red pepper flakes for a bit of spice
Instructions
- Season chicken breasts generously with salt and black pepper. Heat olive oil in a large skillet over medium heat. Cook chicken until golden brown on both sides, about 6-8 minutes per side. Remove and set aside.
- Add minced garlic to the same skillet; sauté for about 30 seconds until fragrant. Add fresh spinach and cook until wilted, about 2-3 minutes.
- Pour in heavy cream, stirring constantly. Add grated Parmesan and cook until sauce thickens slightly. Season with additional salt, pepper, and red pepper flakes if desired.
- Return chicken to the skillet, nestling it into the sauce. Simmer for 5 minutes until flavors meld and chicken absorbs the sauce.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk or dairy-free cream alternative.
- Use chicken thighs instead of breasts for a juicier, richer flavor—adjust cooking time accordingly.
- Add fresh herbs like parsley or basil before serving for extra freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480 Kcal
- Sugar: 2g
- Sodium: 580mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 125mg