Ingredients
Method
Sear the chicken
- Slice 1 lb (2 large) chicken breasts in half horizontally to create thinly sliced pieces.
- Season the chicken with salt and pepper in a large shallow bowl. Sprinkle with 1 tablespoon of flour and dredge both sides of each chicken breast.
- Heat an empty large, high-sided skillet over medium heat for 2 minutes. Add 2 tablespoons of olive oil. Add chicken breasts and cook on one side for 5 minutes without moving to sear.
- Flip the chicken, reduce heat to low-medium, and cook for about 5 more minutes until a meat thermometer registers 165°F (74°C). Remove from heat and transfer the chicken to a plate.
Make creamy spinach sauce
- To the same empty skillet, add heavy cream and minced garlic. Bring to a boil, scraping the bottom with a spatula to incorporate seared bits into the sauce. Once boiling, add shredded Parmesan cheese. Reduce to low-medium heat and stir for 2-4 minutes until the cheese melts.
- Add fresh spinach and stir into the sauce until it wilts and sinks. Season with salt and pepper, if needed.
Assembly
- Return the cooked chicken breasts to the skillet. Spoon the sauce over the center of each chicken breast, leaving the golden-brown crust exposed for presentation.
- Sprinkle with fresh thyme. Season with salt and freshly ground coarse black pepper.
Nutrition
Notes
Ingredient Swap: I've definitely made this with boneless, skinless chicken thighs when I'm out of breasts, and they turn out wonderfully tender, just remember they might need a few extra