Creamy Garlic Chicken Spinach

The first time I made this sauce, I stood over the stove just breathing it in, convinced something this fragrant couldn't possibly come together in under 30 minutes. My roommate wandered in, followed the smell like a cartoon character, and demanded to know what restaurant delivery I'd secretly ordered. When I told her I'd thrown it together on a Tuesday, she didn't believe me until she saw the empty pan.

I served this at a dinner party once when I was running seriously behind schedule. The chicken was resting, the sauce was bubbling, and I was still in my apron when guests arrived. But the moment that rich, Parmesan-scented steam hit the living room, all my stress about timing vanished. Sometimes the best dinner parties happen when you're slightly scrambling and everything still turns out gorgeous.

Ingredients

• 4 boneless skinless chicken breasts: Pounding them to even thickness makes all the difference between juicy chicken and dry disappointment
• 1 teaspoon salt and ½ teaspoon black pepper: Simple seasoning that lets the sauce shine without competing
• 2 tablespoons all-purpose flour: Creates a light coating that helps the sauce cling to every bite
• 2 tablespoons olive oil: High enough smoke point for a proper golden sear without burning
• 3 tablespoons unsalted butter: The foundation of that restaurant-quality creaminess
• 4 cloves garlic minced: Don't be shy with the garlic, it mellows beautifully in the cream
• ½ cup sundried tomatoes drained and sliced: Oil-packed ones have better flavor than the dry kind
• 1 cup chicken broth: Gluten-free if needed, this forms the base of the sauce
• 1 cup heavy cream: The magic ingredient that transforms everything into velvety luxury
• ½ cup grated Parmesan cheese: Freshly grated melts better than the pre-shredded stuff
• 2 cups fresh baby spinach: Wilts down to almost nothing but adds gorgeous color and fresh flavor

Instructions

Season and coat the chicken:

Pat those chicken breasts completely dry with paper towels, then season generously with salt and pepper on both sides. Lightly dredge each piece in flour, shaking off any excess, you want just a whisper of coating not a heavy batter.

Sear to golden perfection:

Heat olive oil in your largest skillet over medium-high heat until it shimmers. Add chicken and cook without moving it for 4-5 minutes per side until you've got that gorgeous golden-brown crust and the chicken is cooked through. Set aside on a plate.

Build the flavor base:

Turn heat down to medium and add butter to those beautiful browned bits left in the pan. Toss in minced garlic and sauté for just one minute until your whole kitchen smells amazing, but don't let it brown or it'll turn bitter.

Add the tangy elements:

Stir in sundried tomatoes and let them warm through for a minute. Pour in chicken broth and bring it to a gentle simmer, using your wooden spoon to scrape up all those flavorful browned bits from the bottom.

Create the creamy sauce:

Pour in heavy cream and add Parmesan cheese, stirring constantly until the cheese melts and the sauce starts to thicken slightly. Let it bubble gently for 3-4 minutes until it coats the back of a spoon.

Wilt the spinach:

Toss in fresh spinach and stir for just a minute until it's wilted but still bright green. It'll look like a lot at first but watch how quickly it shrinks down into the sauce.

Bring it all together:

Return chicken breasts to the skillet and spoon that luscious sauce over the top. Let everything simmer together for 3-4 minutes so the chicken absorbs some of that garlicky goodness.

Finish and serve:

Sprinkle with fresh chopped basil if you've got it, and serve immediately while the sauce is still velvety and hot.

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This recipe became my go-to comfort food during a particularly cold winter when nothing sounded good but warm, rich dinners. I'd make it on Sunday and eat the leftovers for lunch, somehow the sauce getting even better after a night in the fridge. Now the smell of garlic and cream simmering together instantly takes me back to cozy snowed-in nights with a glass of wine and truly excellent leftovers.

Making It Lighter Without Losing Magic

After making this recipe weekly for months, I started playing around with lighter versions. Half-and-half works surprisingly well in place of heavy cream, and honestly, nobody at my table noticed the difference. The trick is letting it simmer a minute longer to thicken up naturally.

The Sundried Tomato Secret

Oil-packed sundried tomatoes are absolutely worth the extra pennies compared to the dry variety. They're already tender and infused with herbs, so they melt right into the sauce instead of staying chewy and tough. I learned this the hard way after a batch where the tomatoes stayed stubbornly al dente.

Perfect Pairings and Sides

Over the years I've served this over just about everything. Angel hair pasta is classic, but creamy polenta might be my unexpected favorite. Crusty bread for sauce-dipping is absolutely non-negotiable in my house.

• Buttered egg noodles soak up that sauce like nothing else
• Mashed potatoes make it feel like Sunday supper at grandma's house
• Roasted asparagus or green beans add some welcome crunch to all that creaminess

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There's something deeply satisfying about a recipe that looks impressive but comes together on a random Tuesday. I hope this becomes one of those dinners you turn to when you need a little comfort on a plate.

Recipe Questions & Answers

→ Can I use chicken thighs instead of breasts?

Yes, boneless thighs work well and offer a juicier texture. Adjust cooking time accordingly to ensure thorough cooking.

→ What can I substitute for heavy cream?

Half-and-half can be used for a lighter sauce, though it may be less thick and creamy.

→ How do I prevent the spinach from overcooking?

Add the spinach last and cook just until wilted to retain its color and texture.

→ Can I prepare this dish gluten-free?

Use gluten-free flour or omit it, and ensure the chicken broth is gluten-free to keep the dish safe.

→ What sides pair well with this dish?

Serve with rice, pasta, or crusty bread to complement the creamy sauce and soak up flavors.