Creamy Garlic Chicken Spinach (Printable Version)
Tender chicken breasts cooked in a rich garlic sauce with spinach and sundried tomatoes.
# What You 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
# How-To:
01 - Pat the chicken breasts dry and season both sides with salt and black pepper. Lightly dredge each breast in flour, shaking off any excess.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4–5 minutes per side, until golden brown and cooked through. Remove chicken and set aside.
03 - In the same skillet, reduce heat to medium. Add butter and minced garlic; sauté until fragrant, about 1 minute.
04 - Stir in sundried tomatoes and cook for 1 minute. Pour in chicken broth and bring to a simmer, scraping any browned bits from the pan.
05 - Add heavy cream and Parmesan cheese. Stir until the cheese melts and the sauce thickens slightly, about 3–4 minutes.
06 - Add spinach and cook until just wilted.
07 - Return chicken breasts to the skillet, spooning sauce over the top. Simmer for 3–4 minutes to heat through and blend flavors. Garnish with fresh basil if desired. Serve hot.
# Expert Hints:
01 -
- The rich garlic sauce comes together in under 10 minutes but tastes like it simmered all day
- Sundried tomatoes add a bright tangy kick that cuts through all that creamy goodness perfectly
02 -
- Don't rush the garlic step burnt garlic will turn bitter and ruin the whole dish
- Let the sauce come to room temperature slightly before adding the cream to prevent curdling
03 -
- Pat the chicken extremely dry before searing wet chicken steams instead of getting that crispy crust
- Room temperature cream incorporates more smoothly into the sauce than cold cream straight from the fridge