Description
Quick Creamy Chicken Breast in Spinach Parmesan Sauce! A rich, comforting dinner recipe with tender chicken, creamy sauce, and fresh spinach. Easy weeknight meal.
Ingredients
Scale
- Main Ingredients:
- 4 boneless, skinless chicken breasts
- 5 oz (approx. 5–6 cups) fresh spinach
- 1 cup heavy cream
- 1/2 cup chicken broth (low-sodium preferred)
- Flavor Boosters & Seasonings:
- 1/2 cup freshly grated Parmesan cheese (plus more for garnish)
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Finishing Touches:
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prep Chicken for Creamy Breast Dish:: Alright, first things first, let’s get those chicken breasts ready for their starring role in this creamy dish. Pat them super dry with paper towels – this is crucial for a good sear, trust me! Then, slice each breast in half horizontally to make thinner cutlets. This helps them cook evenly and quickly. Season generously with salt and pepper on both sides. I always get a little messy with the seasoning, but hey, that’s what kitchen towels are for, right? You want to see that beautiful coating of spices.
- Sear Chicken Breast for Creamy Sauce:: Heat a large skillet, my trusty cast iron usually, over medium-high heat with a good glug of olive oil. Once it’s shimmering, gently place the chicken cutlets in a single layer. Don’t overcrowd the pan, or they’ll steam instead of sear, and we want that gorgeous golden-brown crust! Cook for about 3-4 minutes per side, until they’re nicely browned and cooked through. This is where the kitchen starts to smell amazing, that sizzling chicken aroma is just *chef’s kiss*. Transfer them to a plate and set aside, resisting the urge to nibble just yet!
- Sauté the Aromatics:: In the same skillet (don’t clean it, those browned bits are flavor gold!), reduce the heat to medium. Add a tiny bit more olive oil if needed, then toss in your minced garlic. Oh, that smell! Stir it around for about 30 seconds to a minute, until it’s super fragrant but not browned – burnt garlic is a no-go, trust me, I’ve been there. You just want to release all those lovely garlicky vibes.
- Build the Creamy Chicken Breast Sauce:: Pour in the chicken broth and scrape up all those delicious browned bits from the bottom of the pan – this is called deglazing, and it adds so much depth to our creamy chicken breast sauce! Let it simmer for a minute, then stir in the heavy cream. Bring it to a gentle simmer, watching it transform into that beautiful, velvety base. This is the heart of our creamy chicken breast in spinach parmesan sauce, so take a moment to admire its potential!
- Wilt Spinach into Creamy Chicken Breast Sauce:: Now, for the spinach! Add it to the simmering sauce, a handful at a time if it’s a lot, stirring until it wilts down. It’s truly amazing how much spinach disappears into that luscious sauce. Once it’s all wilted and vibrant green, stir in the grated Parmesan cheese until it’s melted and smooth. The sauce will thicken beautifully and get that lovely cheesy goodness. Taste it! This is your chance to adjust the salt and pepper. I always end up adding a little more pepper here.
- Finish & Serve the Creamy Chicken Breast:: Finally, return the seared chicken breasts to the skillet, nestling them into that incredible creamy spinach parmesan sauce. Let them simmer gently for another 1-2 minutes, just to warm through and soak up all those amazing flavors. Garnish with a sprinkle of fresh parsley if you’re feeling fancy, or a little more Parmesan, because why not? The creamy chicken breast will be tender, juicy, and coated in pure deliciousness. It looks so inviting, you’ll want to dig in immediately!