Creamy Garlic Chicken and Spinach Skillet

Ingredients

• 680 g Boneless, skinless chicken breasts (About 4 small breasts; halve horizontally if very thick)
• 1.25 teaspoons Kosher salt (Divided, plus more to taste)
• 0.5 teaspoon Ground black pepper (Divided)
• 32 g All-purpose flour (For a light coating)
• 1 tablespoon Extra-virgin olive oil (For searing)
• 2 tablespoons Unsalted butter (Divided)
• 6 cloves Garlic (Finely minced)
• 180 ml Low-sodium chicken broth (Use warm broth if possible)
• 240 ml Heavy cream (Do not substitute whipped or sweetened cream)
• 45 g Finely grated Parmesan cheese (Plus extra for serving if desired)
• 170 g Baby spinach (Washed and dried)
• 1 tablespoon Fresh lemon juice (Added at the end to balance the sauce)
• 2 tablespoons Fresh parsley (Chopped, for finishing)

Steps

1. 1

   Pat the chicken completely dry with paper towels. If the breasts are thicker than 2.5 centimeters, slice them horizontally into thinner cutlets so they cook evenly. Season both sides with 1 teaspoon of the kosher salt and 0.25 teaspoon of the black pepper, then coat lightly and evenly with the flour. Shake off excess flour.

2. 2

   Place a large 30-centimeter skillet over medium-high heat and preheat it for 2 minutes. Add the olive oil and 1 tablespoon of the butter. When the butter is melted and foaming but not browned, place the chicken in a single layer. Cook for 4 to 5 minutes on the first side, without moving it, until deeply golden. Turn and cook for 3 to 4 minutes more, until the thickest part reaches 68 to 70 degrees Celsius. Transfer the chicken to a plate; it will finish cooking in the sauce.

3. 3

   Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the same skillet. Once melted, add the minced garlic and cook for 30 to 45 seconds, stirring constantly, until fragrant and pale golden. Do not let the garlic turn dark brown, as it can become bitter.

4. 4

   Pour in the chicken broth and immediately scrape the browned bits from the bottom of the skillet with a wooden spoon. Simmer uncovered for 2 minutes, until slightly reduced. Stir in the heavy cream and remaining 0.25 teaspoon black pepper, then bring the sauce to a gentle simmer over medium-low heat; do not boil vigorously.

5. 5

   Whisk in the Parmesan a little at a time until fully melted and smooth, about 1 minute. Simmer the sauce gently for 2 to 3 minutes, stirring occasionally, until it lightly coats the back of a spoon. Taste and add the remaining 0.25 teaspoon kosher salt, or more if needed.

6. 6

   Add the spinach by the handful, folding it into the sauce. Cook for 2 to 3 minutes over medium-low heat, stirring, until all the leaves are wilted and the sauce is hot. If the sauce becomes too thick, stir in 1 to 2 tablespoons of water or additional broth.

7. 7

   Return the chicken and any juices from the plate to the skillet. Spoon sauce over the chicken, cover loosely, and simmer over low heat for 3 to 5 minutes, until the chicken reaches 74 degrees Celsius in the thickest part and the sauce is steaming. Remove the skillet from the heat and stir in the lemon juice.

8. 8

   Rest the chicken in the skillet for 2 minutes, then sprinkle with the chopped parsley and additional Parmesan if desired. Serve immediately with rice, pasta, crusty bread, or roasted vegetables to capture the sauce.

Nutrition per serving

• dinner
• one-pan
• skillet
• American Italian-inspired
• high-protein
• comfort food
• gluten-containing
• contains dairy