Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, washed and chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: red pepper flakes for a spicy kick
Instructions
- Season the chicken breasts generously with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until the sauce thickens slightly. Season with salt, pepper, and red pepper flakes if using.
- Add chopped spinach to the sauce and cook until wilted, about 2 minutes. Return the cooked chicken to the skillet, spoon sauce over, and simmer for another 5 minutes. Garnish with extra Parmesan and herbs before serving.
Notes
- Thaw and drain frozen spinach before adding to the sauce for best results.
- To lighten the dish, substitute heavy cream with half-and-half, milk with flour, or coconut milk for dairy-free options.
- Serve with pasta, rice, or crusty bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing, Simmering
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: thirty grams
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 125 mg