Creamy Garlic Chicken Spinach (Print Version)
Tender chicken breasts cooked in a rich garlic sauce with spinach and sundried tomatoes.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 2 tablespoons all-purpose flour
05 - 2 tablespoons olive oil
→ Creamy Sauce
06 - 3 tablespoons unsalted butter
07 - 4 cloves garlic, minced
08 - ½ cup sundried tomatoes, drained and sliced
09 - 1 cup chicken broth
10 - 1 cup heavy cream
11 - ½ cup grated Parmesan cheese
12 - 2 cups fresh baby spinach
→ Optional Garnish
13 - Fresh basil, chopped
# Step-by-Step Guide:
01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper. Lightly coat each breast in flour, shaking off excess to ensure even cooking.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 4–5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
03 - Reduce heat to medium. Add butter to the skillet and let it melt. Add minced garlic and sauté until fragrant, about 1 minute, being careful not to burn.
04 - Stir in sliced sundried tomatoes and cook for 1 minute to release their flavors.
05 - Pour in chicken broth and bring to a gentle simmer, using a wooden spoon to scrape up any browned bits from the bottom of the pan for added depth.
06 - Add heavy cream and grated Parmesan cheese. Stir continuously until cheese melts completely and sauce thickens slightly, about 3–4 minutes.
07 - Add fresh baby spinach to the sauce, tossing gently until just wilted but still vibrant, about 1–2 minutes.
08 - Return chicken breasts to the skillet, spooning sauce generously over the top. Simmer for 3–4 minutes to heat through. Garnish with chopped fresh basil if desired and serve immediately.
# Expert Suggestions:
01 -
- The creamy garlic sauce comes together faster than you can cook pasta, making it perfect for those evenings when takeout feels like the only option
- Sundried tomatoes add this incredible tangy depth that makes everyone think youve been simmering sauce all day
02 -
- Don't rush the sear on the chicken, that golden crust is where half the flavor lives and it's worth the extra few minutes
- The sauce thickens as it stands off the heat, so don't panic if it looks a little thin in the pan
03 -
- If your sauce ever breaks or looks grainy, whisk in a splash of cold cream and it'll emulsify back to silky perfection
- Pound your chicken to even thickness before cooking, this is the secret to restaurant-style juicy results every single time