Ingredients
Scale
- 1 lb (2) skinless boneless chicken breasts, sliced horizontally
- ¼ teaspoon salt
- black pepper freshly coarsely ground
- 1 tablespoon flour
- 2 tablespoons olive oil
- 1.5 cups heavy cream
- 5 cloves garlic, minced
- ½ cup Parmesan cheese, freshly shredded
- 4 cups fresh spinach
- 3 tablespoons fresh thyme for garnish
Instructions
- Season chicken breasts with ¼ teaspoon salt, black pepper, and 1 tablespoon flour. Heat 2 tablespoons olive oil in a cast-iron skillet over medium-high heat and sear chicken for 4-5 minutes per side until golden and cooked through. Remove to a plate.
- In the same skillet, add 1.5 cups heavy cream and 5 minced garlic cloves. Bring to a boil, scraping the bottom, then reduce to low-medium heat. Stir in ½ cup shredded Parmesan cheese until melted, about 2-4 minutes.
- Add 4 cups fresh spinach and stir until wilted and sunk into the sauce. Season with salt and pepper if needed.
- Return chicken to the skillet, spoon sauce over top, and simmer for 1-2 minutes to reheat. Garnish with fresh thyme and serve immediately.
Notes
Use a cast-iron skillet for even searing and sauce development. Do not overcook chicken to keep it moist and tender. Spinach wilts significantly, so 4 cups packs in veggies without overpowering. Freshly shredded Parmesan melts better than pre-grated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main Dish
- Cuisine: American
Nutrition
- Calories: 550
- Sugar: 2g
- Sodium: 650mg
- Fat: 42g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 180mg