Creamy Garlic Chicken Spinach (Printable View)
Tender chicken served with creamy garlic sauce, spinach, and tangy sundried tomatoes in a rich savory blend.
# What You’ll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons all-purpose flour
05 - 2 tablespoons olive oil
→ Creamy Sauce
06 - 3 tablespoons unsalted butter
07 - 4 cloves garlic minced
08 - 1/2 cup sundried tomatoes drained and sliced
09 - 1 cup chicken broth
10 - 1 cup heavy cream
11 - 1/2 cup grated Parmesan cheese
12 - 2 cups fresh baby spinach
→ Optional Garnish
13 - Fresh basil chopped
# Cooking Steps:
01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper. Lightly dredge each breast in flour, shaking off excess to ensure even coating.
02 - Heat olive oil in large skillet over medium-high heat until shimmering. Add chicken breasts and sear 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer chicken to plate and tent with foil.
03 - Reduce heat to medium. Add butter and minced garlic to same skillet. Sauté until fragrant, about 1 minute, being careful not to burn garlic.
04 - Stir in sundried tomatoes and cook 1 minute. Pour in chicken broth and bring to simmer, using wooden spoon to scrape up browned bits from bottom of pan.
05 - Add heavy cream and Parmesan cheese. Stir continuously until cheese melts completely and sauce thickens enough to coat back of spoon, about 3-4 minutes.
06 - Add fresh spinach to sauce. Cook 1-2 minutes, stirring gently, until just wilted but still vibrant green.
07 - Return chicken breasts to skillet, spooning sauce generously over top. Simmer 3-4 minutes until chicken is heated through and flavors meld. Garnish with fresh basil if desired and serve immediately.
# Expert Tips:
01 -
- The restaurant quality sauce comes together in under 10 minutes but tastes like it simmered all day
- Its the perfect balance of tangy sundried tomatoes and velvety cream coating every tender bite of chicken
02 -
- Dont rush the sear on the chicken, that golden crust creates depth of flavor you cant fake later
- The sauce will continue thickening off the heat, so remove it from the burner while it still looks slightly loose
03 -
- Room temperature cream incorporates more smoothly and prevents any risk of separating
- Grate your own Parmesan instead of using pre grated for the silkiest sauce texture