One Pan Crispy Chicken with Garlicky Greens

Ingredients

• 1 lb boneless, skinless chicken breasts (seasoned)
• 0.5 tsp salt
• 0.25 tsp pepper
• 1 tbsp butter (for frying chicken)
• almond flour (for coating)
• 2 tbsp butter (for sauce)
• 1 shallot (finely diced)
• 4 cloves garlic (minced)
• 1.5 cups white wine (can substitute chicken stock)
• 1 cup heavy cream (can substitute coconut cream)
• 3 cups fresh spinach
• 0.5 cup parmesan cheese (grated)
• fresh parsley (optional for garnish)

Steps

1. 1

   Season the chicken breasts with 1/2 tsp salt and 1/4 tsp pepper.

2. 2

   Coat the seasoned chicken breasts thoroughly in almond flour.

3. 3

   In a large skillet, melt 1 tbsp butter over medium-high heat. Pan-fry the chicken until perfectly crispy and golden on both sides. Remove chicken from the pan and set aside.

4. 4

   In the same skillet, melt the remaining 2 tbsp of butter.

5. 5

   Add the diced shallots and minced garlic to the skillet and sauté until fragrant.

6. 6

   Pour in 1 1/2 cups of white wine (or chicken stock) to deglaze the pan, scraping up any browned bits from the bottom.

7. 7

   Stir in 1 cup of heavy cream and let the mixture simmer until it thickens into a silky sauce.

8. 8

   Add 3 cups of fresh spinach to the sauce and stir until wilted.

9. 9

   Nestle the crispy chicken back into the skillet with the sauce.

10. 10

    Top the dish with 1/2 cup grated parmesan cheese and fresh parsley if desired. Serve immediately.

Notes

This recipe is naturally grain-free and gluten-free. For a heartier meal, serve with crusty sourdough bread or over pasta to soak up the extra sauce.

Nutrition per serving

• main
• dinner
• one-pan
• gluten-free
• grain-free
• chicken
• spinach
• weeknight-dinner